A Dry Currie from Modern Cookery for Private Families by Eliza Acton
Skin and cut down a fowl into small joints, or a couple of pounds of mutton, free from fat and bone, into very small thick cutlets; rub them with as much currie-powder, mixed with a teaspoonful of ...
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Cooking tools:
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- mutton
- fowl
- onions
- butter
- salt
- flour
- apple
- water
- broth
- eschalots
- lettuces
- cabbage
- cucumbers
- shrimps
- lobsters
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