Preparation info

    • Difficulty


Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

  • About

A nineteenth-century recipe from Suffolk.


  • ½ lb. (240 g.) onions
  • 1 lb. (½


Cut the onions into slices and fry them slowly over low heat until tender, but do not allow them to brown. Put them through the mincer with ham. Add the curry powder, cayenne and paprika. Stir well and add salt if necessary. Stir in cider or wine and simmer for 30 minutes. Allow to cool. Put into a mortar or blender and reduce to a smooth paste. Pack into stone or pottery jars whatever is not f