Toast Curry

Ingredients

• 20zs. Cocoanut
• 1½ tablespoonfuls of Curry Powder
• A little Water
• Slice a large onion
• 30zs. of butter
• a breakfastcupful of stock
• a teaspoonful of salt
• the juice of half a lemon

Method

1. 1

   Pound cocoanut, moistening it with water.

2. 2

   Add curry powder gradually, and continue pounding until it is a paste.

3. 3

   Fry sliced onion in butter until brown.

4. 4

   Stir in the paste, add stock and salt, and simmer for half an hour.

5. 5

   Fry small cubes of bread until crisp, then drain.

6. 6

   Add half of the curry mixture to the pot, and the other half three minutes before taking it off the fire, along with lemon juice.

7. 7

   Pour over the toast.

As published

This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 30. The excerpt below is the record exactly as published.

Toast Curry. 20zs. Cocoanut. ij tablespoonfuls of Curry Powder. A little Water. Pound the cocoanut, moistening it with water. Add the curry powder gradually, and continue pounding until it is a paste. Slice a large onion. Put it in a pot over the fire with 30ZS. of butter. Stir till brown, about five minutes. Stir in the lump of paste previously prepared. Put in a breakfastcupful of stock, and a teaspoonful of salt. Leave it to simmer for half-an-hour, stirring occasionally. Cut some small cubes of bread, fry them in fat till crisp and 69 IN AID OF THE FUND FOR THE REMOVAL OF brown, and then drain off the fat from them, and put them in a dish. Prepare a small cup of cocoa, with milk. If there is not any in the nut, make it by pounding some cocoanut into the water, and then straining it. As soon as the curry in the pot begins to get thick with boiling, put half of this in. Add the other half three minutes before taking the pot off the fire, and also the juice of half a lemon

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