Curried Bananas

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902
Source
The "Queen" Cookery Books. No.10. Vegerable
Time
Cook: 15 min Total: 15 min
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Instructions (9)
  1. Put a teacupful of desiccated cocoanut into a basin and pour half a pint of milk over it.
  2. Cover down the basin and let it stand for one hour.
  3. Peel and slice six or seven green bananas.
  4. Put the sliced bananas into a pan with an ounce of butter in which you have previously fried a good tablespoonful of curry powder, and brown them lightly.
  5. Add to them a teaspoonful of essence of anchovies, a teaspoonful of either Worcester sauce or of Yorkshire Relish, a little salt and cayenne.
  6. Add the milk in which the cocoanut was steeped.
  7. Let it all simmer together for a quarter of an hour.
  8. Stir in a well-beaten whole egg.
  9. Dish very hot in a wall of nicely boiled rice.
Original Text · last edited 4 days ago
curried.—Put a teacupful of desiccated cocoanut into a basin and pour half a pint of milk over it, then cover down the basin and let it stand for one hour. Peel and slice six or seven green bananas, and put them into a pan with an ounce of butter in which you have previously fried a good tablespoonful of curry powder, and brown them lightly. Now add to them a teaspoonful of essence of anchovies, a teaspoonful of either Worcester sauce or of Yorkshire Relish, a little salt and cayenne, and last of all the milk in which the cocoanut was steeped. Let it all simmer together for a quarter of an hour, then stir in a well-beaten whole egg, and dish very hot in a wall of nicely boiled rice.
Notes
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