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Heelis family cookbook, 1850s
Page 29
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grated cocoa - nut or brazil nut may be added Curry Curry sauce is thus made. Take 6 large onions peel & slice & fry brown in stew pan to 2 oz butter take 2 apples small & sour. Peel, remove core - slice add to onions with 1 pint good strong stock. Stir up & boil till apples are soft. Add dessert - spoonful of curry paste & tea - spoonful of curry powder. Rub whole through fine wire sieve to large wooden spoon. Add brown thickening to fine consistency of gruel. pour this sauce around not over freshly cooked sweet breads fried nicely - curried mutton - cut slices off joint - fat but no skin or gristle.
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grated cocoa - nut or brazil nut may be added Curry Curry sauce is thus made. Take 6 large onions peel & slice & fry brown in stew pan to 2 oz butter take 2 apples small & sour. Peel, remove core - slice add to onions with 1 pint good strong stock. Stir up & boil till apples are soft. Add dessert - spoonful of curry paste & tea - spoonful of curry powder. Rub whole through fine wire sieve to large wooden spoon. Add brown thickening to fine consistency of gruel. pour this sauce around not over freshly cooked sweet breads fried nicely - curried mutton - cut slices off joint - fat but no skin or gristle.
Szathmary Culinary Manuscripts and Cookbooks
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