Cookery for busy lives and small incomes / by Mary Harrison.

  • Harrison, Mary.
Date:
[1890?]
Catalogue details

Licence: Public Domain Mark

Credit: Cookery for busy lives and small incomes / by Mary Harrison. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    pie, using some stock or gravy, if possible, instead of water. As the meat is already cooked, a gravy is necessary to make the pie savoury. Season the meat nicely, cover with a pie crust, and bake for three-quarters of an hour. Tomatoes or mush- rooms are nice in the pie. Fry them a little before using. CURRIES Curried Mutton or Beef Ingredients.—1 lb. of beef or mutton, 1 large onion, 1 apple, 1 dessert-spoonful of curry powder, 1 pint of water, salt to taste, 2 ozs. of dripping, flour. Method.—Cut the mutton or beef into small pieces and flour them ; fry them a nice brown. Remove them, slice the onion and apple from the top to the bottom, and put them into the dripping with the curry powder, and gently cook for half an hour ; then add the meat and water, and simmer gently until the meat is tender ; season with salt. The length of time will depend on the kind of meat used. Any meat suitable for the purpose can be used according to the directions given in this recipe. Use boiled rice or macaroni with the curry. Curry of Cold Meat Make a curry sauce (see sauces). Cut the cold meat into neat pieces, put them in the curry sauce and simmer from half an hour to an hour. Do not let the sauce boil. Serve with rice or macaroni.