Mutton, Curried
From Cassell's dictionary of cookery, 1892
Serves 6
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1988. The excerpt below is the record exactly as published.
Mutton, Curried. Boil one pound of pickled pork in a quart of water for tliree-quarters of an hoiu- with four small onions and a sprig of thyme ; then cut into neat slices the pork and two pounds of Australian mutton : lay the whole in a stewpan. Reduce the liquor in which the pork was boiled one-half, skim free from fat, mix with it one tea-spoonful of curry powder, pulp the onions with a table-spoonful of flour, slice one sharp apple very thin and also one tomato
Cook this with the app: pantry check, scaling, and the assistant.