CURRY.

Otago Witness, Issue 2565, 13 May 1903, Page 63

CURRY.

Curry is quite the best way of "doing tip" odds and ends of cold meat and fish. Beef is practically the only thing which cannot be made into a good curry, and this is so excellent cold that it docs not require to be re-cooked so often a3 other things. No curry would be considered perfect without a flavour of onions. To curry mutton or veal the following is a very good lecipe. Chop a lurge onion into small pieces, and fry it in a pan with a tablespconful of dripping. Mix together one tablespconful each of flour and curry pewder in a basin with one teaspoonful cf salt ; when thoroughly incorporated add to tho onion in the pan, and pour in gradually one pint of water or stock. Chop two pounds of lean mutton or veal into small pieces, put thr-ra into a frying-pan with a little fat, and ■fry till a light brown; edd to tho curry, and: simmer gently until tender. A curry greatly depends upon being served very hot. Plenty of rice should be boikd in salted water, and served at the same time i:i a separate dish.