Curried Mutton from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Peel six good sized onions, cut them up small, and put them into a stewpan with two ounces of fat or butter and two and a half to three pounds of boned scrag of mutton, or other part if preferred, ...
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Cooking tools:
- Stewpan
- Chef's knife
- Cutting board
- Peeler
- Saucepan
- Wooden spoon
- Stove
- Measuring spoon
- Kitchen scale
Ingredients
- mutton
- salt
- onions
- butter
- cinnamon
- thyme
- ginger
- mace
- flour
- bayleaves
- chutney
- curry powder
- water
- lemon juice
- boiled rice
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