Indian Dry Curry

Ingredients

• 2 pounds beef
• 4 tablespoons Crisco
• 1 onion
• 2 tablespoons curry powder
• 2 chopped gherkins
• 1 dessertspoon chutney
• 1 saltspoon salt
• juice of ¼ a lemon
• ½ pint thin brown sauce or gravy

Method

1. 1

   Melt Crisco in stewpan, put in onion (sliced), and fry for a few minutes.

2. 2

   Then add meat, cut in small pieces, and fry all together for about 10 minutes.

3. 3

   Now sprinkle curry over meat, and stir contents of saucepan over fire for another 5 minutes.

4. 4

   The gherkins, chutney and salt must now be added; also sauce or gravy; and stewpan must be set over very slow fire about 1 hour; by that time meat should be quite tender.

5. 5

   Add lemon juice, and dish up.

6. 6

   Serve with plainly boiled rice.

As published

This recipe was extracted from A calendar of dinners, with 615 recipes (1913) by Marion Harris Neil, page 132. The excerpt below is the record exactly as published.

Indian Dry Curry Boiled Rice Spinach Cabbage Salad Pineapple, Bavarian Cream Coffee *Indian Dry Curry—2 pounds beef, 4 tablespoons Crisco, 1 onion, 2 table- spoons curry powder, 2 chopped gherkins, 1 dessertspoon chutney, 1 saltspoon salt, juice of %4 a lemon, and % pint thin brown sauce or gravy

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