Lamb Warmed in Curry Sauce

Ingredients

• a quantity of cold lamb
• three table-spoonfuls of butter
• half a small onion, cut fine
• two table-spoonfuls of flour
• one teaspoonful of curry-powder
• a pint of stock
• season with salt
• season with pepper

Method

1. 1

   Cut lamb into slices, season, and prepare a sauce with butter, onion, flour, curry powder, and stock.

2. 2

   Cook together for 12-15 minutes and serve with boiled rice.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 139. The excerpt below is the record exactly as published.

Lamb Warmed in Curry Sauce. After freeing a quantity of cold lamb of skin, fat, and bone, cut it into thin slices, and season with salt and pepper; then make a sauce according to the following rule, in which the quantities stated are sufficient for a quart of meat : — Put into a frying-pan three table-spoonfuls of butter and half a small onion, cut fine, and cook slowly for eight minutes ; then add two table-spoonfuls of flour and one teaspoonful of curry-powder, and stir until per- fectly smooth ; gradually add a pint of stock, and stir the sauce until it boils ; season with salt and pepper, and cook for three minutes. When the sauce is finished, strain it upon the meat, and cook both together for twelve or fifteen minutes. Serve in a border of boiled rice. * Ragout of Cold Lamb. Free a quantity of cold roast lamb of fat and bone, and cut it into delicate slices. For one quart of the pre- pared meat use three table-spoonfuls of butter, one of chopped onion, half a teaspoonful of chopped parsley, a quart of water, two table-spoonfuls of flour, half a cup- ful of stewed tomato, three hard-boiled eggs, and some salt and pepper. Put the bones and water into a saucepan, and let them simmer for an hour; then add the onion, tomato, and parsley, and simmer half an hour longer. Strain the mixture ; there should be about a pint and a half of the liquid. Put the butter into a frying-pan, and when it gets hot, add the flour. Stir the mixture until the flour turns dark brown ; then gradually add the strained liquor, and season with pepper

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