Curry. No. 6.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840

Source: The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (8)

curry sauce

a quart of good gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
two spoonfuls of curry-powder ↝ Spices, curry powder [Spices and Herbs]
two of soy ↝ Soy meal, defatted, raw [Legumes and Legume Products]
a gill of red wine ↝ Wine, red [Wine]
a little cayenne pepper ↝ Spices, pepper, red or cayenne [Spices and Herbs]
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]

veal

a breast of veal ↝ Veal, breast, separable fat, cooked [Lamb, Veal, and Game Products]
a pint of gravy ↝ Gravy, NFS [Dips, gravies, other sauces]

Instructions (4)

Mix together a quart of good gravy, two spoonfuls of curry-powder, two of soy, a gill of red wine, a little cayenne pepper, and the juice of a lemon.
Cut a breast of veal in square pieces, and put it in a stewpan with a pint of gravy.
Stew slowly for a quarter of an hour.
Add the rest of the gravy with the ingredients, and stew till done.

Original Text

Curry. No. 6.

Mix together a quart of good gravy, two spoonfuls of curry-powder, two of soy, a gill of red wine, a little cayenne pepper, and the juice of a lemon. Cut a breast of veal in square pieces, and put it in a stewpan with a pint of gravy; stew slowly for a[112] quarter of an hour; add the rest of the gravy with the ingredients, and stew till done.

Notes

—