Indian Mutton Curry
A historical recipe from The Myrtle Reed Cook Book, by Myrtle Reed (1905).
A historical recipe
The Myrtle Reed Cook Book, by Myrtle Reed (1905). Project Gutenberg eBook #37680.
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 The Myrtle Reed Cook Book, by Myrtle Reed (1905). Digitised by Project Gutenberg, eBook #37680 (https://www.gutenberg.org/ebooks/37680). 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.
India. Associated with India by a demonym leading its title: Indian (confidence 0.55). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- a teaspoonful of curry powder
- a teaspoonful of salt
- one cupful of chopped cooked apples
- one cupful of cream
- a tablespoonful of flour blended smooth
- two pounds of the breast of mutton
- four chopped onions
Method
- Fry four chopped onions in butter, add a teaspoonful of curry powder, a teaspoonful of salt, and one cupful of chopped cooked apples.
- Add one cupful of cream or more and a tablespoonful of flour blended smooth with a little cold water.
- Simmer until thick, stirring constantly.
- Add two pounds of the breast of mutton cut in squares and browned in butter.
- Simmer until the meat is done, adding more cream if required.
- Serve very hot.