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Curried Beef

From The Canadian economist (1881).

Source and licence

From The Canadian economist (1881), printed page 88, digitised by the Internet Archive: https://archive.org/details/canadianeconomis00bankuoft

Read the original public domain per archive.org metadata; unverified

What was changed: Read by machine from the book's scanned text into ingredients and method. The title's capitals were tidied; spelling and scanning errors are left as they are.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards. Printed in Canada: that says where the book was made, not where the dish comes from.

  • Curing. Old curing amounts and salts may be unsafe. Use current tested guidance.

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Ingredients

Method

  1. Cut an onion and half a baking apple, peeled and cored, into very small pieces, and fiy them in a saucepan for two or three minutes.
  2. Add a pound of cold roast or boiled beef cut into thin slices, fiy the meat and pour over it half a pint of water, in which has been stirred a teaspoonful of curry powder, and simmer for ten minutes.
  3. Serve with boiled rice in a separate dish.
  4. hunter's beef.
  5. Get a nice round of beef, weighing about twenty-five pounds, and hang it for two or three days, according to the weather.
  6. When hung long enough, put it into a salting pan, reduce the following ingredients to powder, and rub it into the meat every morning for eighteen or twenty days, turning it at every rubbing, three ounces of saltpetre, three ounces of coarse sugar, one ounce of cloves, one nutmeg, half an ounce of allspice, one pound of salt, and half a pound of bay-salt.
  7. When salt enough, cleanse it from the brine, put a bandage round the whole extent of the meat to keep it in shape, and lay it in a pan with half a pint of water at the bottom, and shred suet on the top of the beef.
  8. Cover all with a paste composed of flour and water, and bake it for about six hours.
  9. Do not remove the paste until the heat has quite gone off.
  10. The bandage round the beef should be clean, and not quite new.
  11. The gravy left at the bottom of the pan should be preserved.
  12. It will be found excellent for made dishes of any kind.
  13. The beef may be glazed and garnished with savoury jelly.