A Bengal Currie


  • Fried onions, 3 large
  • butter, 2 oz.
  • onions pounded, 3 large
  • garlic, 1 clove
  • turmeric, 1 dessertspoonful
  • powdered ginger, salt, cayenne, each 1 teaspoonful
  • gravy, ½ cupful: 10 minutes.
  • Gravy, ½ pint
  • meat, lb.: 1 hour or more


Slice and fry three large onions in two ounces of butter, and lift them out of the pan when done. Put into a stewpan three other large onions and a small clove of garlic which have been pounded together, and smoothly mixed with a dessertspoonful of the best pale turmeric, a teaspoonful of powdered ginger, one of salt, and one of cayenne pepper; add to these the butter in which the onions were fried, and half a cupful of good gravy; let them stew for about ten minutes, taking care that they shall not burn. Next, stir to them the fried onions and half a pint more of gravy; add a pound and a half of mutton, or of any other meat, free from bone and fat, and simmer it gently for an hour, or more should it not then be perfectly tender.