Oude Curry

Ingredients

• Take any cold meat, beef, mutton, game, or poultry
• Cut a large Spanish onion into thin slices
• four ounces of butter
• a quarter of a pint of good gravy
• a small table-spoonful of curry-powder
• a dessert-spoonful of strained lemon-juice

Method

1. 1

   Divide the meat into convenient-sized pieces.

2. 2

   Fry the onion in butter, pour over the gravy, mix in curry powder, add the meat, and simmer gently for two hours.

3. 3

   Before serving, add lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1045. The excerpt below is the record exactly as published.

Oude Curry. — Take any cold meat, beef, mutton, game, or poultry, and di\'ide it into convenient-sized pieces. Cut a large Spanish onion into thin slices ; fry these in four ounces of butter, and pour over them a quarter of a pint of good gravy. Mix a small table- spoonful of curry-powder smoothly with the sauce ; add the pieces of meat, and simmer all gently together for two hours. Before serving the curry, add a dessert-spoonful of strained lemon- juic

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