525. Calf’s Head Curry

The Modern Housewife · Soyer, Alexis · 1849

Source: The Modern Housewife
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (11)

curry base

about two pounds of meat remaining upon the bone, cut it whilst cold into thin slices ↝ Game meat, deer, raw [Lamb, Veal, and Game Products]
two onions ↝ Onions, raw [Vegetables and Vegetable Products]
two apples ↝ Apple, raw [Apples]
an ounce of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a clove of garlic cut in slices ↝ Garlic, raw [Vegetables and Vegetable Products]
a tablespoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
half one of flour ↝ Flour, 00 [Cereal Grains and Pasta]
a pint of broth ↝ Soup, broth [Soups, broth-based]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
the juice of half a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

serving suggestion

rice ↝ Rice, cooked, NFS [Rice]

Instructions (10)

Cut the calf's head meat into thin slices whilst cold.
Cut two onions and two apples into small dice.
Put the diced onions and apples into a stewpan with an ounce of butter and half a clove of garlic cut in slices.
Stir with a wooden spoon over the fire until sautéed nice and brown.
Add a tablespoonful of curry powder and half one of flour, mix well.
Pour in a pint of broth, add a little salt, and boil twenty minutes, keeping it well stirred.
Put in the calf's head and let it remain upon the fire until quite hot through.
Add the juice of half a lemon, which stir in very gently, without breaking the meat.
Dress it upon a dish, and serve with rice separately.
Curry sauce may be passed through a sieve previously to putting the head in.

Original Text

525. Calf’s Head Curry is usually made with the remains left from a previous dinner; if about two pounds of meat remaining upon the bone, cut it whilst cold into thin slices, then cut two onions and two apples into small dice, which put into a stewpan, with an ounce of butter and half a clove of garlic cut in slices, stir with a wooden spoon over the fire until sautéd nice and brown, when add a tablespoonful of curry powder, half one of flour, mix well, then pour in a pint of broth, add a little salt, and boil twenty minutes, keeping it well stirred; then put in the calf’s head, and let it remain upon the fire until quite hot through; add the juice of half a lemon, which stir in very gently, without breaking the meat, dress it upon a dish, and serve with rice separately. Curry sauce may be passed through a sieve previously to putting the head in.

Notes

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