Presented as published in 1911. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
vegetarian
Bobotee (Curried Mince)
From Banquets of the nations, 1911
Serves 3
A modern interpretation · AI-generated from the original record
Ingredients
- two pounds of meat
- two onions
- a large slice of white bread
- one cup of milk
- two eggs
- two tablespoonfuls of curry powder
- a dessertspoonful of sugar
- two tablespoonfuls of the juice of one ounce of tamarinds soaked in half a pint of boiling water
- six or eight finely chopped almonds
- a lump of butter
Method
Mince the meat, soak bread in milk and squeeze dry.
Fry onions in butter, mix all ingredients with fried onion, then with meat and soaked bread.
Mix one egg with the mixture, whisk the other with milk, pour over in cups with a leaf.
Bake and serve with rice.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 16. The excerpt below is the record exactly as published.
Bobotee. (Curried Mince.) Two pounds of meat, two onions, a large slice of white bread, one cup of milk, two eggs, two tablespoonfuls of curry powder, a dessertspoonful of sugar, two table- spoonfuls of the juice of one ounce of tamarinds soaked in half a pint of boiling water, six or eight finely chopped almonds, and a lump of butter
Cook this with the app: pantry check, scaling, and the assistant.