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Time: 10 minutes.

Seasonable in winter.

Ingredients
  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
Directions
  • 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)

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