A Common Indian Currie

Name: A Common Indian Currie
Cuisine: United Kingdom
Ingredients: sufficient boiling water to nearly cover the meat; brisket of veal, 2½ to 3 hours.; beef, 2 lbs., 1½ hour, or more; To each pound of meat, whether veal, mutton, or beef, 1 heaped tablespoonful of good currie-powder, 1 small teaspoonful of salt, and a large one of flour; to be well mixed, and half rubbed on to the meat before it is fried, the rest added afterwards; onions fried, from 1 to 4 or 5 (with or without the addition of a clove of garlic, or half a dozen eschalots); vegetables, as in receipt, at choice stewed, 1¼ to 21½ hours; a fowl, 1 hour, or rather less

Preparation info

Difficulty
Easy

Appears in

Modern Cookery for Private Families

By Eliza Acton

Published 1845

About

Ingredients

To each pound of meat, whether veal, mutton, or beef, 1 heaped tablespoonful of good currie-powder, 1 small

Europe
United Kingdom
Main course
Stew

Method

For each pound of meat, whether veal, mutton, or beef, take a heaped tablespoonful of good currie powder, a small teaspoonful of salt, and one of flour; mix these well together, and after having cut down