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McQueen family cookbook item 4, Scotland, 1870s
Page 34
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+ put back the meat + onions with a juicy green apple grated, a desert spoonful flour, + a desert spoonful curry powder. Stir all together + add 1/2 pint stock. Let the whole stew gently an hour. Just before serving add 2 tablespoonfuls cream a squeeze of lemon juice, + a little salt. If the curry is not strong enough, add some. Serve with rice in a separate dish. Rice for Curry Throw it by handfuls at a time into boiling water with a little salt in in it. Boil quickly till soft. Run cold water over
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+ put back the meat + onions with a juicy green apple grated, a desert spoonful flour, + a desert spoonful curry powder. Stir all together + add 1/2 pint stock. Let the whole stew gently an hour. Just before serving add 2 tablespoonfuls cream a squeeze of lemon juice, + a little salt. If the curry is not strong enough, add some. Serve with rice in a separate dish. Rice for Curry Throw it by handfuls at a time into boiling water with a little salt in in it. Boil quickly till soft. Run cold water over
Szathmary Culinary Manuscripts and Cookbooks
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