Rice and Indian Curry

Ingredients

• Wash half a pound of Patna rice
• Take two pounds of undressed meat
• Slice two large onions
• Mix a dessert-spoonful of curry-paste
• a dessert-spoonful of curry-powder
• a teaspoonful of ground rice
• with a cupful of milk
• half a pint of good stock
• a clove of garlic
• the juice of half a lemon

Method

1. 1

   Wash the rice and boil it in cold water until tender.

2. 2

   Fry the onions in butter, then fry the meat in the same fat.

3. 3

   Mix curry paste, curry powder, ground rice, and milk, pour over the meat, add stock, onions, salt, and garlic.

4. 4

   Simmer until the meat is tender.

5. 5

   Serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 1533. The excerpt below is the record exactly as published.

Bice and Indian Curry.— "Wash half a poimd of Patna rice in two or three waters. Drain it, and throw it into plenty of cold water, bring it slowly to the boil, keeping the saucepan uncovered, and let it boil gently until the grains are tender when pressed between the thumb and finger, but are still quite distinct from one another. The rice will need to boil about a quarter of an hour. Drain and dry it on a sieve before the fire. Take two pounds of undressed meat of any kind, or of rabbit, chicken, or fish, and cut this up into neat pieces convenient for serving. Slice two large onions, and fry them in butter tin they are lightly browned without being at all burnt. Take them up, and fry the meat in the same fat, moving it about to keep it from ■burning. IMix a dessert-spoonful of currj'- paste, a dessert-spoonful of curry-powder, and a tea-spoonful of ground rice very smoothly with a cupful of milk. Pour this over the meat, and add half a pint of good stock made from bones, the fried onions, a little salt, and a clove of garlic, if this is liked, but the curry will be more generally acceptable if the garlic is omitted. Stir the sauce tiU it boils, and simmer all gently together till the meat is tender. The time required will vary with the nature of the meat. Put the pieces of meat on a dish. Lift out the pieces of onion, and stir into the curry the juice of haK a lemon.

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