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A historical recipe from The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett.

A historical recipe

The Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information by Mrs. H. Wicken, by Philip E. Muskett. Project Gutenberg eBook #4219.

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 Art of Living in Australia Together with Three Hundred Australian Cookery Recipes and Accessory Kitchen Information , by Philip E. Muskett. Digitised by Project Gutenberg, eBook #4219 (https://www.gutenberg.org/ebooks/4219). 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.

Australia. Associated with Australia by the book is about Australian cookery (Cooking, Australian); the recipe itself names no place (confidence 0.4). "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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Method

  1. Salt--1d.
  2. Trim some of the fat away from the chops.
  3. Put the butter into a stewpan, put in the chops and brown them quickly;
  4. take out, chop up the apple and onion, and fry that too.
  5. Sprinkle with the curry powder and flour, pour in the stock or water and stir until it boils, then put back the chops, bring to the boil, and simmer very gently for three hours.
  6. Dish carefully, boil up the gravy, and if it is not thick enough boil quickly without the lid for some minutes.
  7. Season with salt and lemon juice and pour over the chops.
  8. Boil the rice by directions given elsewhere;
  9. rinse out a small mould or cup in cold water, press the rice into it, and turn out.
  10. Serve this in a separate dish, but send it to the table with the curry.