Quickly-made Curry

Ingredients

• One pint of cold water
• 3 oz. of Driessens's brown foundation sauce
• 1 1/2 tablespoonful of curry powder
• 1 lb. of cold meat cut into dice

Method

1. 1

   Put the foundation sauce and curry powder in a saucepan, stir over gentle heat until dissolved.

2. 2

   When boiling, add the meat, allow to stand for ten minutes, heat up, and serve.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Miss Cameron's cookery book (1898) by Ida Cameron, page 33. The excerpt below is the record exactly as published.

Quickly-made Gurry. One pint of cold water, 3 oz. of Driessens's brown founda- tion sauce. \\ tablespoonful of curry powder, 1 lh. of cold lueat cut into dice. Put into a saucepan the foundation Sauce and curry powder; stir over a gentle fire until the foundation sauce is quite dissolved; when boiling throw in the meat; allow it to stand for ten minutes, heat up, and serve. Madras Gurry. Two oz. butter, 2 onions, 1 tablespoonful of scraped cocoa- nujt, 1 teaspoonful of chutney, 1 apple finely chopped, \\ tablespoonful of curry powder, 1 teaspoonful of sugar, f pint of stock or milk, 1 lb. of veal or mutton cut into small pieces. Pat the butter into a saucepan, add ttie osi\c*m Odl^^^^ss^ 84 MISS CAMERON'S COOKERY BOOK.* and the meat, and fry for about three minutes, stirring all the time; dust in the curry powder, the sugar, apple, cocoanut, and chutney, and fry lightly for about three minutes. Pour on to this the stock, and let the whole stew gently for one hour, or until the meat is tender; season with salt to taste. Malay Gurry. Two oz. butter, 2 large onions chopped small, 2 table spoonfuls of curry powder

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