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Mutton, Curried, Plain

Name: Mutton, Curried, Plain
Yield: 4 servings
Ingredients: Put two ounces or more of butter into a stewpan; two good-sized onions, chopped; an ounce of curry powder; the same of flour; with a little salt; moisten with a cup of stock

From Cassell's dictionary of cookery, 1892

Serves 4

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 960. The excerpt below is the record exactly as published.

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, and the same of flour, with a Uttle salt; mix and stir for five minutes, moisten with a cup of stock

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