Recipes Featuring Curry
- Mutton Curry
Breast of mutton
2 quarts water
1 large onion, sliced
Butter
1 heaping Tbsp curry powder
Salt
Browned flour
- Veal Curry | 2 lbs leg or breast of veal
2 lbs leg or breast of veal
Salt
2 ounces butter
1 large onion, cut in slices
1 Tbsp parsley, chopped
1 pint broth
1 1/2 Tbsp curry powder
Browned flour - Tripe Curry
2 ounces butter
2 large onions, sliced
1 pint broth, made from any bones you may have
2 Tbsps curry powder
2 lbs tripe, boiled
Browned flour
- Curry Powder | 3 ounces coriander seed
3 ounces coriander seed
3 ounces turmeric
1 ounce black pepper
1 ounce mustard
1 ounce ginger
1/2 ounce allspice
1/2 ounce cardamom seed
1/4 ounce cumin seed
- Curry Sauce | 4 good sized onions, sliced
4 good sized onions, sliced
2 apples, peeled & thinly sliced
1/4 lb butter
1/4 lb lean ham, finely cut
Blade of mace
4 peppercorns
2 sprigs of thyme
2 bay leaves
2 Tbsps curry powder
1 Tbsp v - Chicken Curry
Chicken
3 thin slices of pork
2 onions, sliced
1 1/2 Tbsp curry powder
1 tsp flour
- Curry Glazed Chicken
2 fryers, cut up
6 Tbsp flour
2-1/2 tsp salt
1 tsp ginger
1/2 tsp pepper
Curry glaze:
6 slices bacon, diced
1 medium onion, chopped
2 Tbsp flour
1 Tbsp sugar
1 Tbsp curry powder
2 Tbsp ap - Chicken Mulligatawney
2 old fowls
6 quarts water
1 young fowl
4 tablespoons flour
1 cup cream
2 tablespoons powdered curry
Chicken livers
2 onions, chopped fine
2 cups rice
1 tablespoon salt
1/8 teaspoon pepper
- Turtle Soup | 4-5 lbs turtle
4-5 lbs turtle
1/2 gallon water
2 Tbsps allspice
1 Tbsp black pepper
2 Tbsps butter
Salt to taste
1 small handful pot marjoram, thyme & parsley tied together
2 large onions
2 lemons, sliced
1 - Curried Mutton
1 pint stock
Juice of 1/2 lemon
2 ounces butter
1 teaspoon sugar
Boil together slowly
2 pounds raw or rare mutton, cut in inches
Salt, pepper and curry
