Curry. No. 5.

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.
Time
Cook: 30 min Total: 30 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
main ingredients
Instructions (11)
  1. Cut the meat small.
  2. Strew a little salt and pepper over it.
  3. Add a small quantity of onion fried in butter.
  4. Put one table-spoonful of curry-powder to your meat and onions.
  5. Mix them well together with about three quarters of a pint of water.
  6. Put the whole in a stewpan covered close.
  7. Let it stew half an hour before you open the pan.
  8. Then add the juice of two lemons, or an equal quantity of any other souring.
  9. Let it stew again till the gravy appears very thick and adheres to the meat.
  10. If the meat floats in the gravy, the curry will not be considered as well made.
  11. Salt to your palate.
Original Text
Curry. No. 5. Take two chickens, or in the same proportion of any other kind of flesh, fish, or fowl; cut the meat small; strew a little salt and pepper over it; add a small quantity of onion fried in butter; put one table-spoonful of curry-powder to your meat and onions; mix them well together with about three quarters of a pint of water. Put the whole in a stewpan covered close; let it stew half an hour before you open the pan; then add the juice of two lemons, or an equal quantity of any other souring. Let it stew again till the gravy appears very thick and adheres to the meat. If the meat floats in the gravy, the curry will not be considered as well made. Salt to your palate.
Notes
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