Mutton, Curried, Good

Ingredients

• Put four ounces of butter into a stewpan
• pound six middle-sized onions
• an ounce of curry powder
• a teaspoonful of salt
• a dessert-spoonful of flour
• half a pint of cream
• Fry two pounds of mutton

Method

1. 1

   Fry onions and curry powder in butter, add mutton, and simmer until done.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 960. The excerpt below is the record exactly as published.

a dessert- spoonful of flour, some chopped capers drained from their vinegar, or a little lemon- juice. Simmer for a few minutes, and serve quickly when done. Chopped gherkins may be used instead of capers. Suflicient, one pound and a half of meat for four persons. Mutton (Cooked like Venison).— A fillet or neck of mutton, if prepared by being well hung (in cold weather, at least seven or eight days), and then steeped for a day or two in a mixture of vinegar and red wine, three or four bay- leaves, the same of shred shallots, and half an ounce of black pepper and allspice, pounded and well rubbed into the meat before steeping, will be found nearly equal to venison. When to be cooked, it should be washed in warm water, wiped dry, and inclosed in a jmste of flour and water, which should be removed a quarter of an hour before serving. Dredge lightly with flour, sprinkle with salt, and baste until of a light brown colour. Send good gravy to table in a tureen, seasoned only with salt, and unmelted currant- jelly, on a plate. Mutton, Curried, Good. —Put four ounces of butter into a stewpan, and pound six middle-sized onions in a mortar; add the onions to the butter with an ounc« of cun-y powder, a tea-spoonful of salt, a dessert-spooniul of flour, and half a pint of cream. Stir until smooth. Fry two pounds of mutton, cut in neat pieces, without bone. Let them be of a light brown colour. Lay the meat into a clean stewpan, and pour the curry mixture over. Simmer until the meat is done. Time, two hours to simmer. Probable cost. Is. per pound. Suffi- cient, two pounds for four or five persons. Mutton, Curried, Plain.— For a curry of cooked meat, cut the mutton into thin slices, or into dice, according to the quantity of meat to be curried. Put two ounces or more of but- ter into a stewpan, and two good-sized onions, chopped. Stir the onions in the butter until of a pale brown, add an ounce of curry powder

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