Recipes for high-class cookery : as used in the Edinburgh School of Cookery.

Date:
[1912]
Catalogue details

Licence: In copyright

Credit: Recipes for high-class cookery : as used in the Edinburgh School of Cookery. Source: Wellcome Collection.

Provider: This material has been provided by The University of Leeds Library. The original may be consulted at The University of Leeds Library.

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    [ *» ] DRY CURRY OF BEEF. 1 lb. tender juicy beef. 1 oz. butter. 1 chopped shallot. 1 ,, small apple. 2 ,, gherkins. ^ oz. curry powder. 1 teaspoonful curry paste. 1 ,, sieved chutney. Salt and lemon juice. 1 tablespoonful cream. Cut the meat in small cubes and dust it with the curry powder. Fry the meat in the butter; add the shallot, apple, and gherkin, and fry without discolouring. Add the other ingredients except the cream, and cook till the meat is tender, about one hour. Add the cream and dish. Serve with rice. MUTTON CUTLETS. fi bones of small cutletmutton. | Bread-crumbs. 1 beaten egg. I 2 tablespoonfuls clarified fat Dithing.—Potato border. i pint Espagnole or tomato sauce. Macedoine of vegetables. Have the mutton well hung. Saw the rib bones even in length, about 3 inches, and remove the chine bone. Trim into small