Evening Republican, Volume 18, Number 70, Rensselaer, Jasper County, 23 March 1914 — Curried Meats. [ARTICLE]

Curried Meats.

Curried meats and vegetables are delicious. Here is a recipe for a good curry sauce that is not especially difficult to make. It can be served with left-over chicken, cut into little strips, and heated in the curry, then put on a platter with a ring or mold of hot rice. It can be served with left-over mutton or lamb, cut in dice or thin slices. It can be served with several vegetables. To make it, slice a me-dium-sized onion thin and fry it in two ounces of butter. When it is brown add a dessertspoorfful of curry powder. Let it cook a minute or two 'fißa _ theh'ad<!“acupful of beef gravy. Dish gravy from roast beef or beefsteak is the best sort, but if this is not at hand beef stock will do. Add also 12 whole cloves, a clove of garlic, a strip or two of lemon peel, a half teaspoonful of salt, two bay leaves, and a teaspoonful or two of tarragon vinegar. Cook this gently for half an hour and then strain it.