Mutton Curry

1. 1

   Wipe and cut meat from fore-quarter of mutton in one-inch pieces; there should be three cupfuls.

2. 2

   Put in kettle, cover with cold water, and bring quickly to boiling-point; drain in colander and pour over one quart cold water.

3. 3

   Return meat to kettle, cover with one quart boiling water, add three onions cut in slices, one-half teaspoon peppercorns, and a sprig each of thyme and parsley.

4. 4

   Simmer until meat is tender, remove meat, strain liquor, and thicken with one-fourth cup each of butter and flour cooked together; to the flour add one-half teaspoon curry powder, one-half teaspoon salt, and one-eighth teaspoon pepper.

5. 5

   Add meat to gravy reheat, and

No additional tips available.