Indiandinner
Prawn Curry
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for five or six persons.
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 1362. The excerpt below is the record exactly as published.
Prawn Curry.— Chop half an onion very finely, put it into a stewpan with half an ounce of fresh butter, and let it steam over a gentle fire until it is tender -nathout being browned. Eub it with a wooden spoon through a fine sieve, mix a dessert-spoonful of curry-paste with the pulp, and add gradually half a pint of good stock. Boil the sauce for a few minutes, put into it a pound of prawns
Cook this with the app: pantry check, scaling, and the assistant.