Punjab Hot Pot

Ingredients

• two quarts of white stock
• a little curry powder
• a small lobster
• half a pound of veal quenelle force-meat
• six onions
• a little butter
• a little salt

Method

1. 1

   Slice the onions and fry lightly in a stewpan with butter.

2. 2

   Add curry powder, then add the stock and a little salt.

3. 3

   Cut the lobster into small diamond-shaped pieces; poach the quenelles with added curry powder and lard.

4. 4

   Serve with lobster and quenelles placed in a tureen.

As published

This recipe was extracted from The housewife's referee (1898) by Harriet Anne de Salis, University of Leeds Library, page 121. The excerpt below is the record exactly as published.

Punjab Hot Pot. — Take two quarts of white stock, a little curry powder, a small lobster, half a pound of veal quenelle force-meat, six onions, and a little butter. Slice the onions ; put them into a stewpan ; fry lightly ; add the curry powder ; then, a few minutes after, add the stock and a little salt

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