Time: 1/2 hour.

Seasonable in winter.

  1. The remains of any joint of cold mutton
  2. 2 onions
  3. 1/4 lb. of butter
  4. 1 dessertspoonful of curry powder
  5. 1 dessertspoonful of flour
  6. salt to taste
  7. 1/4 pint of stock, gravy or water
  8. rice
  • Slice the onions in thin rings
  • Put them into a stewpan with the butter
  • Fry then to a light brown
  • Stir in the curry powder, flour, and salt, and mix all well together
  • Cut the meat into nice thin slices (if there is not sufficient to do this, it may be minced)
  • Add it to the other ingredients
  • When well browned, add the stock, gravy or water
  • Stew gently for about 1/2 hour
  • Serve in a dish with a border of boiled rice, the same as for other cu/li>

  • Source: The Book of Household Management by Isabella Beeton (1859)

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