Dry Curry. No. 1. Madras.

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 lb. of mutton or even of beef ↝ Mutton, cooked, roasted (Navajo) [American Indian/Alaska Native Foods]
skin and slice some onions ↝ Onions, raw [Vegetables and Vegetable Products]
1/2 lb. of the onions and meat together ↝ Onions, raw [Vegetables and Vegetable Products]
2 ozs. of butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
a small teaspoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
2 teaspoonful of curry paste ↝ Curry sauce [Dips, gravies, other sauces]
some finely-minced apple ↝ Apple, raw [Apples]
cocoanut also if to be had
a squeeze of lemon-juice ↝ Lemon juice, raw [Fruits and Fruit Juices]

Instructions (6)

Take 1 lb. of mutton or even of beef, cut in dice or in thin slices.
Skin and slice some onions.
Have, when so prepared, 1/2 lb. of the onions and meat together and slightly brown it in 2 ozs. of butter.
Next put all into a clean stewpan, add a small teaspoonful of curry powder and 2 teaspoonful of curry paste, some finely-minced apple, and cocoanut also if to be had, and a squeeze of lemon-juice.
All to simmer very slowly for at least 3 hours.
Cook the rice separately.

Original Text

Dry Curry. No. 1. Madras. (Mrs. C. Johnston, Elgin. 1876.)
Mutton makes the best curry, but is wasteful, as you must
take away all fat, bone, skin, or gristle.
Take 1 lb. of mutton or even of beef, cut in dice or in thin
slices, skin and slice some onions. Have, when so prepared, ½ lb.
of the onions and meat together and slightly brown it in 2 ozs.
of butter; next put all into a clean stewpan, add a small tea-
spoonful of curry powder and 2 teaspoonful of curry paste, some
finely-minced apple, and cocoanut also if to be had, and a squeeze
of lemon-juice.
All to simmer very slowly for at least 3 hours.
Cook the rice separately.

Notes

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