Mrs Beetons Meat Recipes Revisited
Curried Mutton
(Cold Meat Cookery)
Leftover joint of Cold Mutton
150ml (¼ pint) Stock or Water
110g (4oz) Butter
2 Onions
½ tbsp Curry Powder
½ tbsp Flour
Salt, to taste
Slice the onions in thin rings and put them into a saucepan with the butter and fry to a light brown
Stir in the curry powder, flour and salt and mix together well.
Cut the meat into thin slices (if there is not sufficient to do this, it may be minced) and add it to the other ingredients
When well browned, add the stock or water and stew gently for about 30 minutes.
Serve in a dish with a border of boiled rice, the same as for other curries.
Time: 30 minutes.
Seasonable in winter.
CURRIED MUTTON
(Cold Meat Cookery)
713. INGREDIENTS - The remains of any joint of cold mutton, 2 onions, 1/4 lb. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful of flour, salt to taste, 1/4 pint of stock or water.
Mode - Slice the onions in thin rings, and put them into a stewpan with the butter, and fry of a light brown; stir in the curry powder, flour, and salt, and mix all well together. Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced), and add it to the other ingredients; when well browned, add the stock or gravy, and stew gently for about 1/2 hour. Serve in a dish with a border of boiled rice, the same as for other curries.
Time - 1/2 hour.
Average cost, exclusive of the meat, 6d.
Seasonable in winter.
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