Time: 10 minutes.

Seasonable in winter.

  1. A few slices of tolerably lean cold roast or boiled beef
  2. 3 oz. of butter
  3. 2 onions
  4. 1 wineglassful of beer
  5. 1 dessertspoonful of curry powder
  6. boiled rice
  • Cut up the beef into pieces about 1 inch square
  • Put the butter into a stewpan with the onions sliced
  • Fry them of a lightly-brown colour
  • Add all the other ingredients
  • Stir gently over a brisk fire for about 10 minutes
  • Place it in a deep dish, with an edging of dry boiled rice, in the same manner as for other curries

  • Should this be thought too dry, more beer, or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin.

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

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-22 by Colonial Sense, except where otherwise indicated.