A BENGAL CURRIE

Modern cookery for private families · Acton, Eliza · 1845

Source: Modern cookery for private families
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (13)

For frying onions

three large onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]

For the curry base

three other large onions ↝ Onions, raw [Vegetables and Vegetable Products]
a small clove of garlic ↝ Garlic, raw [Vegetables and Vegetable Products]
a dessertspoonful of the best pale turmeric ↝ Spices, turmeric, ground [Spices and Herbs]
a teaspoonful of powdered ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
one of salt ↝ Salt, table, iodized [Spices and Herbs]
one of cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the butter in which the onions were fried ↝ Butter, stick, unsalted [Dairy and Egg Products]
half a cupful of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

To complete the curry

the fried onions ↝ Onions, raw [Vegetables and Vegetable Products]
half a pint more of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
a pound and a half of mutton, or of any other meat ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]

Instructions (6)

Slice and fry three large onions in two ounces of butter, and lift them out of the pan when done.
Put into a stewpan three other large onions and a small clove of garlic which have been pounded together, and smoothly mixed with a dessertspoonful of the best pale turmeric, a teaspoonful of powdered ginger, one of salt, and one of cayenne pepper.
Add to these the butter in which the onions were fried, and half a cupful of good gravy.
Let them stew for about ten minutes, taking care that they shall not burn.
Next, stir to them the fried onions and half a pint more of gravy.
Add a pound and a half of mutton, or of any other meat, free from bone and fat, and simmer it gently for an hour, or more should it not then be perfectly tender.

Original Text

A BENGAL CURRIE.

Slice and fry three large onions in two ounces of butter, and lift them out of the pan when done. Put into a stewpan three other large onions and a small clove of garlic which have been pounded together, and smoothly mixed with a dessertspoonful of the best pale turmeric, a teaspoonful of powdered ginger, one of salt, and one of cayenne pepper; add to these the butter in which the onions were fried, and half a cupful of good gravy; let them stew for about ten minutes, taking care that they shall not burn. Next, stir to them the fried onions and half a pint more of gravy; add a pound and a half of mutton, or of any other meat, free from bone and fat, and simmer it gently for an hour, or more should it not then be perfectly tender. Fried onions, 3 large; butter, 2 oz.; onions pounded, 3 large; garlic, 1 clove; turmeric, 1 dessertspoonful; powdered ginger, salt, cayenne, each 1 teaspoonful; gravy, 1/2 cupful: 10 minutes. Gravy 1/2 pint; meat, 1-1/2 lb.: 1 hour or more.

Notes

—