Transcribe
Translate
Heelis family cookbook, 1850s
Page 30
More information
digital collection
archival collection guide
transcription tips
Then boil up the curry sauce, ready thickened & finished in a stewpan remove from fire, place the slices of meat in it & cover them with the sauce: replace the stewpan on the hob, but not on the fire, leave it a warm place for half - an hour & just before turning it out make it a little hotter, if you like, by carefully holding the stewpan over the fire - if it boils or bubbles up the meat will get hard & the curry will be spoilt - Rice served on separate dish boiled till tender & grains separated from one another by being tossed lightly about on a cloth in front of the fire
Saving...
prev
next
Then boil up the curry sauce, ready thickened & finished in a stewpan remove from fire, place the slices of meat in it & cover them with the sauce: replace the stewpan on the hob, but not on the fire, leave it a warm place for half - an hour & just before turning it out make it a little hotter, if you like, by carefully holding the stewpan over the fire - if it boils or bubbles up the meat will get hard & the curry will be spoilt - Rice served on separate dish boiled till tender & grains separated from one another by being tossed lightly about on a cloth in front of the fire
Szathmary Culinary Manuscripts and Cookbooks
sidebar
