Mrs. Beeton's Dictionary of Every-Day Cookery / The "All About It" Books

by Mrs. Beeton

CURRY.

Ingredients.—Veal, mutton, fowl, or rabbit; a large onion, butter, brown gravy or stock, a tablespoonful of curry-powder. Mode.—Let the meat be half fried. Cut the onion into small pieces, and fry it in butter till quite brown; add the meat, with a small quantity of brown gravy or stock, also the curry-powder, and stew all for about 20 minutes. This is for a dry curry; more gravy and curry-powder can be used if preferred. Time.—20 minutes. Seasonable at any time.