Kerrie Soep (Curry Soup)

Ingredients

• a calf's head
• three or four quarts of water
• some onions
• a couple of carrots
• two tablespoonfuls of curry powder
• one tablespoonful of flour
• a teaspoonful of brown sugar
• two teaspoonfuls of lemon
• salt to taste

Method

1. 1

   Boil the calf's head in water with onions and carrots for 6-7 hours.

2. 2

   Remove vegetables and head, strain stock, and leave overnight to cool.

3. 3

   Remove fat, cut head into small pieces.

4. 4

   Brown an onion in fat, add curry powder, flour, sugar, lemon, and salt, fry for 3 minutes, then stir into stock and boil for a few minutes.

5. 5

   Serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 15. The excerpt below is the record exactly as published.

Kerrie Soep. (Curry Soup.) Boil a calf's head in three or four quarts of water, with some onions, and a couple of carrots for six or seven hours. Remove the vegetables and head. Strain the stock into a basin, and leave standing till the next day ; when cold, remove all the fat. Take out the bones from the head, and cut the latter into small pieces. Brown an onion in fat, add two tablespoonfuls of curry powder, one tablespoonful of flour, a teaspoonful of brown sugar, two teaspoonfuls of lemon, and salt to taste

Cook this with the app: pantry check, scaling, and the assistant.