Curry of Cold Meat
- some scraps of cold meat
- some stock or gravy
- curry powder and flour in the proportion of a dessertspoonful of each to every half pint of gravy
- 1 small onion
- 1 small apple
- 1/2 ounce of dripping
- a few drops of lemon juice
- some boiled rice
Slice the onion and apple, and fry them in the dripping.
When fried, rub them lightly through a hair sieve.
Mix the curry powder and flour smoothly with the stock.
Stir and cook well over the fire.
Add the onion, apple, lemon juice, and salt.
Then lay in the meat, and let it warm through, being careful that the sauce does not boil.
Serve with nicely boiled rice.
The Skilful Cook (1905).
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