Curry of Lamb
A historical recipe from Tempting curry dishes, by Murrey, Thomas J. (Thomas Jefferson) (1891).
A historical recipe
Tempting curry dishes, by Murrey, Thomas J. (Thomas Jefferson) (1891). Project Gutenberg eBook #38464.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From Tempting curry dishes, by Murrey, Thomas J. (Thomas Jefferson) (1891). Digitised by Project Gutenberg, eBook #38464 (https://www.gutenberg.org/ebooks/38464). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
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Ingredients
- a pound of it
- a teaspoonful of the J
- a gill of vinegar
- a pint of hot water
- a tablespoonful of Maggi Bouillon
- two tablespoonfuls of Chutney
Method
- The breast of lamb freed from fat makes a very good Curry.
- Cut up a pound of it and toss the pieces about in the frying pan a few moments.
- Sprinkle over the meat a teaspoonful of the J.
- P.
- Smith Curry Powder and a gill of vinegar;
- cover, cook ten minutes and put the meat away to allow the Curry to permeate it.
- When wanted fry an onion brown, add to it half a pint of hot water, a tablespoonful of Maggi Bouillon and a little salt;
- simmer ten minutes, strain and add the meat with a square of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato catsup.
- If convenient add the grated fruit of half a fresh cocoanut.
- Simmer slowly an hour, serve with boiled rice and orange juice in a sauce-boat.