A Bengal Currie from Modern Cookery for Private Families by Eliza Acton
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 tog...
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Cooking tools:
- Mortar and pestle
- Chef's knife
- Cutting board
- Skillet
- Pot
- Slotted spoon
- Stove
Ingredients
- onions pounded, 3 large
- garlic, 1 clove
- Fried onions, 3 large
- butter, 2 oz.
- powdered ginger, salt, cayenne, each 1 teaspoonful
- turmeric, 1 dessertspoonful
- meat, 1½ lb.: 1 hour or more
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