From: The Thorough Good Cook

Curries: 6. Dry Curry Hash Cut one pound of beef steak or fowl into shreds, slice one large onion, and fry in butter till of a light brown; then add one tablespoonful of curry-powder and the meat, and fry all until of a dark brown; put into a stew-pan with a teacupful of milk, the juice of a lemon, and a little salt. Stew gently for an hour, stirring occasionally. The rice should be served on a separate dish.

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