Turkey Curry

Ingredients

• 1 gill of fine-chopped onions
• 1 ounce butter
• 0.5 tablespoonful curry powder
• 1 tablespoonful flour
• 1 cupful broth
• 1 cupful milk
• 1 even teaspoonful salt
• 1.5 pint fine-cut turkey meat

Method

1. 1

   Cook onions in butter for 5 minutes.

2. 2

   Add curry powder and flour, stir for 2 minutes.

3. 3

   Add broth, milk, salt, and turkey meat.

4. 4

   Cook slowly for 10 minutes and serve in a border of rice.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 269. The excerpt below is the record exactly as published.

Turkey Curry. — Place a saucepan with 1 gill of fine-chopped onions and 1 ounc^ butter over the fire, cook 5 minutes; add Ys tablespoonful curry powder and 1 tablespoonful flour, stir and cook 2 minutes ; add 1 cupful broth, 1 cupful milk, 1 even teaspoonful salt, and lYt pi^t fine-cut turkey meat, cook slowly 10 minutes ; then serve in a border of rice. Silan Gurry of Turkey. — Exactly the same as in foregoing recipe, only adding 1 cupful fresh grated cocoanut and 1 gill of cream to it. Turkey Salad. — Gut remnants of cold cooked turkey into small pieces; put them with an equal amount of fine-cut table celery in a salad dish, add 2 fine-cut hard-boiled eggs ; then prepare following mayonnaise : Put 2 whole eggs into a small saucepan, beat them with an egg beater till very light ; add by degrees Ys cupful oil, then add slowly 4 tablespoonfuls white vinegar ; set the sauce- pan in hot water over the fire, and stir till it begins to thicken ; re- move, place in cold water ; when perfectly cold add slowly 4 table- spoonfuls more oil ; then add 2 teaspoonfuls sugar, 1 teaspoonful salt, 1 tablespoonful French mustard, and lastly Ys pii^t of whipped cream (or Y» cupful unsweetened condensed milk). Mix some of the mayonnaise with the turkey meat and celery ; smooth it with a knife, cover with the same mayonnaise; lay a border of lettuce leaves around the edge of dish, and some hard-boiled eggs, cut into quarters, tastefully over the salad. This salad can also be made of cold roasted veal or chicken. 400 POULTRY. Croquettes of Cold Turkey.— Gut remnants of cooked tarkey into small pieces ; place a saucepan with 1 ounce butter

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