Mutton Curry

Ingredients

• 3 cups of mutton from the neck
• 2 medium onions, minced
• 1 quart boiling water
• 1 stalk celery
• 2 sprigs mint
• 3 tablespoons margarine
• 1 teaspoon curry powder
• 3 tablespoons flour
• Salt and pepper
• Boiled rice

Method

1. 1

   Put the meat over a gentle fire to stew or simmer in the quart of water.

2. 2

   When almost tender, add the minced onion and half a dozen leaves of the mint.

3. 3

   Remove when tender and strain the liquor.

4. 4

   Melt the margarine, add the curry powder, let saute about three minutes; add the flour and the strained liquor, then the seasoning.

5. 5

   Cook until creamy, pour it over the meat or add the meat to it.

6. 6

   Serve either in a border or around a mound of cooked rice.

Nutrition per serving

As published

This recipe was extracted from Twenty lessons in domestic science (1916) by Marian Cole Fisher, page 38. The excerpt below is the record exactly as published.

Mutton Curry 3 cups of mutton from the neck 2 medium onions, minced cut into inch cubes 1 quart boiling water 1 stalk celery 2 sprigs mint Minced parsley 3 tablespoons each margarine and 1 teaspoon curry powder flour Boiled rice Salt and pepper Preparation : Put the meat over a gentle fire to stew or simmer in the quart of water. When almost tender add the minced onion and half a dozen leaves of the mint. Remove when tender and strain the liquor. Melt the margarine, add the curry powder, let saute about three minutes ; add the flour and the strained liquor, then the seasoning. Cook until creamy, pour it over the meat or add the meat to it. Serve either in a border or around a mound of cooked rice. The mound is much to be preferred, as in this way the rice does not chill and the meat and curry sauce is poured around it. Sprinkle over all the remaining minced mint and the minced parsley Braised Soup Meat Select some of the cheaper cuts of meat with the bone included ; for instance, rib end of beef or oxtail. The soup meat, if properly treated for soup making, is at its best rather tasteless for hashes, etc. Try this method of braising the soup meat and serve at the same meal at which the soup is served. Half an hour before dinner take the pieces of meat from the kettle, drain, roll in cracker meal, which has been seasoned with salt, paprika and pepper, place in a small dripping pan, surround with half a can of tomatoes, a small onion sliced and a green pepper minced. Place in a hot oven, basting frequently. To make the dinner complete, serve baked potatoes. The meat left over can be used for hash or meat pie, and has a good flavor. Soup Stock of Fresh Meat There is no economy in mere bones for soup stock. Select meaty bones. Cover with cold water, and allow to stand half an hour or so. Put over a slow fire or the simmering burner and by no means permit the kettle to borl. A tireless cooker with the heated radiator is a sure method of getting proper results. If beef is used, half a day is none too long for cooking. Veal, mutton or oxtail requires less time. When all the flavor is extracted from the meat, strain and season as desired. 6V LESSON No. 8 Domestic Science Proteins Soup Stock of Left Overs The wise housewife has a stock kettle. Into this go the clean scraps, bones and trimmings, the broken-up carcass of roast fowl and the bones left on the platter after serving broiled steak. Exceeding care must be taken to have these materials at once covered with cold water and brought nearly to the boiling point and allowed to simmer till no more eood remains. Salt and perhaps the herb seasoning may be added while simmering this, but do not attempt to add onion or vegetable seasoning unless to serve at once as the vegetable flavors being volatile are lost or deterior- ated by standing. Veal Soup Piquant 2 quarts veal stock i tablespoon flour (heaping) 2 cups diced cold veal 1 tablespoon margarine

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