Читать книгу The New England Cook Book, or Young Housekeeper's Guide - Anonymous - Страница 33

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Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good curries. The meat should be boiled till nearly tender, if made of fowls they should be jointed before they are boiled. Put a little butter in a stew pan, when melted put in the meat and cover it with part of the liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 lbs. of meat, mix a table spoonful of curry powder, with one of flour, or a tea cup of boiled rice, put in a little water, and a table spoonful of melted butter, and half a tea spoonful of salt, turn the whole over the meat, and let it stew six or eight minutes.