CURRIED MUTTON

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (6)
  1. Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown
  2. stir in the curry powder, flour, and salt, and mix all well together
  3. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced)
  4. add it to the other ingredients
  5. when well browned, add the stock or gravy, and stew gently for about 1/2 hour
  6. Serve in a dish with a border of boiled rice, the same as for other curries
Original Text
CURRIED MUTTON (Cold Meat Cookery). 713. INGREDIENTS.—The remains of any joint of cold mutton, 2 onions, 1/4 lb. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, salt to taste, 1/4 pint of stock or water. Mode.—Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry powder, flour, and salt, and mix all well together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about 1/2 hour. Serve in a dish with a border of boiled rice, the same as for other curries. Time.—1/2 hour. Average cost, exclusive of the meat, 6d. Seasonable in winter.
Notes
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