Mince the meat, soak the bread in milk, and squeeze
dry. Fry the onions in butter. Mix all the ingre-
dients together (curry, sugar, salt, etc.) with the
fried onion. Now mix all with the meat. Mix 1
egg with the mixture; whisk the other with some
milk, and pour over the whole, after being put into
a buttered pie-dish, with lemon on top. Bake.
Serve with rice.
Mrs. McD. Troup.
Cuppy (1).
i lb. Beef or Mutton.
1 tablespoonful Curry Powder.
1 teaspoonful Curry Paste.
1 teaspoonful desiccated Cocoanut.
1 dessert-spoonful Watkin’s Relish.
1 dessert-spoonful Chutney.
1 lump of Sugar.
1 breakfastcupful of Stock.
4 Onions (small).
Butter.
Salt.
All fat must be removed from the meat, which must
be cut into dice. Chop the onions into small pieces
67
IN AID OP THE FUND FOR THE REMOVAL OF
and fry dark golden brown in just enough butter to
cook them. Mix in a basin the curry powder,
paste, cocoanut, relish, chutney, sugar, salt, ioz.
butter and the stock. Put the meat on the top of
the onions and pour the mixture over it; let it all
stew gently for 3 or 4 hours. An acid apple is an
improvement, and a little thick cream added at the
last.
Mrs. Shepherd.
Curry (2).
Melt 2ozs. butter in a frying pan over a clear fire
and shred a large tablespoonful of onions into it.
Fry brown, and take out the onion. Bruise 2 table-
spoonfuls of onions with a little water in a mortar
to a pulp and stir with a dessert-spoonful of curry
into the butter. Fry all together, then put in the
meat, shred small enough to be eaten with a spoon,
stir well and fry till a good dark colour. As it dries
put in gradually f of a teacupful of good gravy.
Let the curry simmer gently about \ an hour,
squeeze in it a little lemon juice, and serve.
Miss H. Clements.
Curry (3).
Two and a-half pounds of meat. Take 3 onions and
five cloves of garlic, pound them to a mash in a
marble mortar. Take 30ZS. of butter, put it in a
saucepan with an onion sliced longways, brown it,
take out the sliced onion and put in the mashed
onion and garlic with 2ozs. of cream or milk. Let
it boil, shaking it occasionally, till it is a light brown,
then put in the meat, a little salt and a pinch of
ginger; let all fry a little, adding a spoonful of water
to prevent it burning. Then add a tablespoonful of
curry powder. Let all simmer awhile, then add a
breakfastcupful of water. Allow it to stew till the
68
KING’S COLLEGE HOSPITAL TO SOUTH LONDON.
meat is very tender and the water nearly evaporated.
Add the sliced onion when the water is put in. If
acid is liked, to be put in when nearly ready.
Recipe by a Hindoo Cook of Dr. Playfair's
Mother's.
Dahl.
Half-pint of lentils and 2 onions cut up fine, to boil
together in iqt. of water for £ of an hour. Before
serving add a teaspoonful of curry powder, 2 ozs. of
butter, a little salt. Then dish with a border of rice.
Mrs. Beale.
Kidneys with Curry Sauce. ✪ Bobotee
Page 29 · 7 recipe records on this page
Presented as published in 1907. 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
Mince the meat, soak the bread in milk, and squeeze dry. Fry the onions in butter. Mix all the ingredients together (curry, sugar, salt, etc.) with the fried onion. Now mix all with the meat. Mix 1 egg with the mixture; whisk the other with some milk, and pour over the whole, after being put into a buttered pie-dish, with lemon on top. Bake. Serve with rice.
Mrs. McD. Troup.
Curry (1).
i lb. Beef or Mutton.
1 tablespoonful Curry Powder.
1 teaspoonful Curry Paste.
1 teaspoonful desiccated Cocoanut.
1 dessert-spoonful Watkin’s Relish.
1 dessert-spoonful Chutney.
1 lump of Sugar.
1 breakfastcupful of Stock.
4 Onions (small).
Butter.
Salt.
All fat must be removed from the meat, which must be cut into dice. Chop the onions into small pieces
and fry dark golden brown in just enough butter to cook them. Mix in a basin the curry powder, paste, cocoanut, relish, chutney, sugar, salt, ioz. butter and the stock. Put the meat on the top of the onions and pour the mixture over it; let it all stew gently for 3 or 4 hours. An acid apple is an improvement, and a little thick cream added at the last.
Mrs. Shepherd.
Curry (2).
Melt 2ozs. butter in a frying pan over a clear fire and shred a large tablespoonful of onions into it. Fry brown, and take out the onion. Bruise 2 tablespoonfuls of onions with a little water in a mortar to a pulp and stir with a dessert-spoonful of curry into the butter. Fry all together, then put in the meat, shred small enough to be eaten with a spoon, stir well and fry till a good dark colour. As it dries put in gradually f of a teacupful of good gravy. Let the curry simmer gently about \ an hour, squeeze in it a little lemon juice, and serve.
Miss H. Clements.
Curry (3).
Two and a-half pounds of meat. Take 3 onions and five cloves of garlic, pound them to a mash in a marble mortar. Take 30ZS. of butter, put it in a saucepan with an onion sliced longways, brown it, take out the sliced onion and put in the mashed onion and garlic with 2ozs. of cream or milk. Let it boil, shaking it occasionally, till it is a light brown, then put in the meat, a little salt and a pinch of ginger; let all fry a little, adding a spoonful of water to prevent it burning. Then add a tablespoonful of curry powder. Let all simmer awhile, then add a breakfastcupful of water. Allow it to stew till the
meat is very tender and the water nearly evaporated. Add the sliced onion when the water is put in. If acid is liked, to be put in when nearly ready.
Recipe by a Hindoo Cook of Dr. Playfair's Mother's.
Dahl.
Half-pint of lentils and 2 onions cut up fine, to boil together in iqt. of water for £ of an hour. Before serving add a teaspoonful of curry powder, 2 ozs. of butter, a little salt. Then dish with a border of rice.
Mrs. Beale.
Kidneys with Curry Sauce.
Records on this page
BoboteeCuppyCurry (2)Curry (3)Vegetable Curry (2)DahlKidneys with Curry Sauce