Mutton à l'Indienne

Ingredients

• 1 ounce of butter
• 1 pound of lean mutton
• a tablespoonful of curry powder
• the same quantity of flour
• ½ pint of water
• 2 saltspoonfuls of salt
• 3 ditto of sugar
• 3 hard-boiled eggs

Method

1. 1

   Put the butter and mutton in a stewpan; stir with a wooden spoon till hardly any gravy remains.

2. 2

   Add curry powder and flour; mix well.

3. 3

   Add water, salt, and sugar; let simmer gently till tender.

4. 4

   Stir occasionally to prevent burning; add more water if too thick.

5. 5

   Cut and add hard-boiled eggs just before serving; serve with plain boiled rice.

As published

This recipe was extracted from English and French cookery (1890) by Percy Lindley, page 51. The excerpt below is the record exactly as published.

Mutton k l’Indienne. — Put in a stewpan 1 ounce of butter, and 1 pound of lean mutton (all meat) ; cut in dice, set on the fire ; stir with a wooden spoon till hardly any gravy remains. Add a table- spoonful of curry powder, and the same quantity of flour ; mix well . Add \ pint of water, 2 saltspoonfuls of salt, 3 ditto of sugar ; let simmer gently till tender, which depends what part you use. Stir occasionally to prevent burning ; add a little more water if too thick. Cut and put in, just before serving, 3 hard-boiled eggs

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