Mild Curry

Ingredients

• an ounce of butter
• a teaspoonful of minced white onion
• a heaping teaspoonful of curry powder
• the meat from the tails of two boiled lobsters
• the juice of half a lemon
• a teaspoonful of browned flour
• a pint of clear soup stock
• a saltspoonful of salt

Method

1. 1

   Melt butter in a pan, add minced onion and brown.

2. 2

   Add curry powder, lobster meat, lemon juice, browned flour, and soup stock.

3. 3

   Simmer until thickened, then add salt and serve.

As published

This recipe was extracted from Books and My Food: With Literary Quotations and Original Recipes for Every .. (1904) by Elisabeth Luther Cary, page 58. The excerpt below is the record exactly as published.

a teaspoonful of minced white onion; when brown add a heaping tea- spoonful of curry powder, the meat from the tails of two boiled lobsters, the juice of half a lemon, a teaspoonful of browned flour, and a pint of clear soup stock or hot water; simmer until it thickens; add a saltspoonful of salt, and serve. This is a mild curry. DECEMBER 30 "A pasty costly made Where quail and pigeon, lark and leveret lay. Like fossils of the rock, with golden yolks Imbeddied and injellied." — ^Tennyson ("Audley Court"). RAW the quails and wipe them outside and in with a damp cloth. Put a raw oyster or two in each quail. Fasten slices of bacon, cut very thin, over the breast ; put them in a pan with a little hot water, cover closely, and cook twenty to twenty-five minutes, ac- 213 cording to the size, in a rather hot oven. Baste occasionally, and at the last un- cover for five minutes. Season with butter, salt, and pepper, and serve on squares of buttered toast moistened with gravy from the pan. DECEMBER 4TH "I'll make her a pudding, and a pudding shell like, too. . . . Many a one has been comforted in their sorrow by seeing a good dish come upon the table."— Mrs. Gaskell ("Cranford"). A REASONABLY comforting pud- ding for a winter day, which re- quires, however, an appetite some- what sturdier than is expected of the sorrowful, is made by pouring over half a pint of fine bread-crumbs half a pint of scalding milk, adding, after an hour, four beaten eggs, a teaspoonful of flour, an ounce of butter

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