Mutton Curry

Ingredients

• Cut 3 or 4 pounds of mutton into dice
• add 1 tablespoonful of chopped onion
• 1 dessertspoonful of curry powder
• add 1 tablespoonful of flour
• gradually stir in 1 pint of broth or water

Method

1. 1

   Brown mutton lightly in butter, transfer to kettle.

2. 2

   Cook onion and curry in remaining fat until onion begins to brown, then add flour and broth.

3. 3

   Simmer for 30 minutes, pour over meat, cover, and cook for 1 hour.

4. 4

   Serve on a platter with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 5 servings.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 21. The excerpt below is the record exactly as published.

Mutton Curry. Cut 3 or I pounds of mutton into dice and brown lightly in a little melted butter or its own fat, if not too strong. As fast as cooked transfer to a kettle. To the fat remainijig in the pan — which sliould be about 2 tablespoonfuls — add 1 table- spoonful of chop])ed onion and 1 desseilspoonful of curry powder. Cook slowly until the onion begins to brown : add 1 tablespoonful of floui- and gradually stir in 1 pint of broth or water

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