Barbadoes Curry

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 (11)

2 lbs. cold meat of any kind chopped fine ↝ Pheasant, raw, meat only [Poultry Products]
1/2 oz. of bread-crumbs soaked in milk ↝ Bread, crumbs, dry, grated, seasoned [Baked Products]
3 eggs ↝ Eggs, Grade A, Large, egg whole [Dairy and Egg Products]
a little pounded mace ↝ Spices, mace, ground [Spices and Herbs]
pepper ↝ Spices, pepper, black [Spices and Herbs]
salt ↝ Salt, table, iodized [Spices and Herbs]
4 large onions fried a light brown, and chopped small ↝ Onions, raw [Vegetables and Vegetable Products]
curry powder to taste ↝ Spices, curry powder [Spices and Herbs]

Flavoring

a little chutney ↝ Chutney [Mustard and other condiments]
minced apple ↝ Apple, raw [Apples]

Serving suggestion

rice well boiled and dry ↝ Rice, cooked, NFS [Rice]

Instructions (3)

Stir the whole for a few minutes over the fire, then bake in a pie-dish.
You can flavour the curry with a little chutney and minced apple.
Serve rice well boiled and dry, in a separate dish.

Original Text

Barbadoes Curry. (1891.)
Ingredients: 2 lbs. cold meat of any kind chopped fine; ½ oz.
of bread-crumbs soaked in milk; 3 eggs; a little pounded mace,
pepper, and salt; 4 large onions fried a light brown, and chopped
small; curry powder to taste.
Stir the whole for a few minutes over the fire, then bake in a
pie-dish.
You can flavour the curry with a little chutney and minced
apple.
Serve rice well boiled and dry, in a separate dish.

Notes

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