(5) Boil lib. of rice, together with lqt. of water, 2 good
table-spoonfuls of curry-powder, 1 table-spoonful of salt✪ Curried Cold Meat,
2 table-spoonfuls of sugar, two good-sized finely-chopped
onions, and two sour baking apples, peeled, cored, and
also chopped fine. Mince about lib. of cold Meat, and
mix with it chopped parsley to taste. When the rice is
cooked, and while still hot, stir in the chopped Meat and
parsley, mix in a beaten egg, and form into balls ; roll
these in flour, and fry in hot dripping, or bake in a well-
greased baking-tin in a moderate oven.
(6) Peel an onion, cut it into slices, fry in butter till a
light brown colour, then add 1 table-spoonful of curry
powder, J pint of good gravy, £ pint of water, a little salt,
the juice of a lemon, and 1 saltspoonful of salt, and let
all this simmer together. Cut lib. of cold Meat into
slices ; put any trimmings or loose pieces of Meat into the
saucepan until the curry and gravy, and let them stew in
it ; they will make the gravy richer. Ten minutes or so
before the curry is served, add the slices of Meat, and let
them get hot.
(7) Indian. — Cut some cold Meat into middling-sized
pieces, dredge with flour, and put them in a stewpan with
two sliced onions and a lump of butter. Fry the meat and
onions till browned, then put them in a stewpan, with 1
table-spoonful each of curry powder and mushroom ketchup,
one large chopped potato, one chopped apple, the strained
juice of a small lemon, and about 2oz. of butter. Stir the
above ingredients over the fire till well mixed, then add
gradually 1 pint of rich beef gravy. When boiling, move
the stewpan to the side of the fire, and let the contents
simmer for twenty minutes. When cooked, turn the curry
out on to a hot dish, and garnish with crofitons or a rice
border ; or serve with rice in a separate dish.
Curried Cold Meat with. Vegetables. — Cut up any remains
of cold cooked Meat and vegetables into small pieces, and
roll them in curry powder. Peel two moderate-sized
onions, and thinly slice them ; put them into a flat stewpan
with a lump of butter, fry for a few minutes, then put
in the pieces of Meat and vegetables, and fiy the whole
until nicely browned. Next pour in sufficient water to
cover the ingredients, season to taste with salt and pepper,
and keep simmering gently at the side' of the fire until
tender. Squeeze a few drops of lemon-juice in with the
curry, turn it on to a hot dish, garnish with sippets of
toast or crofitons of fried bread, and serve with a separate
dish of plain boiled rice✪ Curried Cold Meat with Vegetables.
Meat — continued.
Devilled Cold Meat. — (1) Mix together \ saltspoonful of
cayenne, 1 teaspoonful of made mustard, a little piece of
butter, 1 teaspoonful each of good salad-oil, lemon-juice,
and chilli vinegar, 2 teaspoonfuls each of ketchup and Wor-
cestershire sauce, and 1 wineglassful of claret. Cut slices
of any cold Meat, lay them in a dish, and pour the above
mixture over. Put it in a hot oven for a-quarter-of-an-
hour, stirring occasionally. Serve mashed potatoes with it.
Page 496 · 2 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
(5) Boil lib. of rice, together with lqt. of water, 2 good table-spoonfuls of curry-powder, 1 table-spoonful of salt, 2 table-spoonfuls of sugar, two good-sized finely-chopped onions, and two sour baking apples, peeled, cored, and also chopped fine. Mince about lib. of cold Meat, and mix with it chopped parsley to taste. When the rice is cooked, and while still hot, stir in the chopped Meat and parsley, mix in a beaten egg, and form into balls ; roll these in flour, and fry in hot dripping, or bake in a well-greased baking-tin in a moderate oven.
(6) Peel an onion, cut it into slices, fry in butter till a light brown colour, then add 1 table-spoonful of curry powder, J pint of good gravy, £ pint of water, a little salt, the juice of a lemon, and 1 saltspoonful of salt, and let all this simmer together. Cut lib. of cold Meat into slices ; put any trimmings or loose pieces of Meat into the saucepan with the curry and gravy, and let them stew in it ; they will make the gravy richer. Ten minutes or so before the curry is served, add the slices of Meat, and let them get hot.
(7) Indian. — Cut some cold Meat into middling-sized pieces, dredge with flour, and put them in a stewpan with two sliced onions and a lump of butter. Fry the meat and onions till browned, then put them in a stewpan, with 1 table-spoonful each of curry powder and mushroom ketchup, one large chopped potato, one chopped apple, the strained juice of a small lemon, and about 2oz. of butter. Stir the above ingredients over the fire till well mixed, then add gradually 1 pint of rich beef gravy. When boiling, move the stewpan to the side of the fire, and let the contents simmer for twenty minutes. When cooked, turn the curry out on to a hot dish, and garnish with croutons or a rice border ; or serve with rice in a separate dish.
Curried Cold Meat with. Vegetables. — Cut up any remains of cold cooked Meat and vegetables into small pieces, and roll them in curry powder. Peel two moderate-sized onions, and thinly slice them ; put them into a flat stewpan with a lump of butter, fry for a few minutes, then put in the pieces of Meat and vegetables, and fiy the whole until nicely browned. Next pour in sufficient water to cover the ingredients, season to taste with salt and pepper, and keep simmering gently at the side of the fire until tender. Squeeze a few drops of lemon-juice in with the curry, turn it on to a hot dish, garnish with sippets of toast or croutons of fried bread, and serve with a separate dish of plain boiled rice.
Meat — continued.
Devilled Cold Meat. — (1) Mix together \ saltspoonful of cayenne, 1 teaspoonful of made mustard, a little piece of butter, 1 teaspoonful each of good salad-oil, lemon-juice, and chilli vinegar, 2 teaspoonfuls each of ketchup and Worcestershire sauce, and 1 wineglassful of claret. Cut slices of any cold Meat, lay them in a dish, and pour the above mixture over. Put it in a hot oven for a-quarter-of-an-hour, stirring occasionally. Serve mashed potatoes with it.
Records on this page
Curried Cold MeatCurried Cold Meat with Vegetables