A Common Indian Currie from Modern Cookery for Private Families by Eliza Acton
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 cu...
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Cooking tools:
- Stove
- Skillet
- Stockpot
- Measuring spoon
- Mixing bowl
- Chef's knife
- Cutting board
- Wooden spoon
- Spoon
- Kitchen towel
Ingredients
- onions fried, from 1 to 4 or 5 (with or without the addition of a clove of garlic, or half a dozen eschalots)
- sufficient boiling water to nearly cover the meat
- a fowl, 1 hour, or rather less
- vegetables, as in receipt, at choice stewed, 1¼ to 21½ hours
- brisket of veal, 2½ to 3 hours.
- beef, 2 lbs., 1½ hour, or more
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