Curried Pork With Rice Recipe from Edwardian 1909.
Remove the skin and trim off the fat from two pounds and a half of pork; cut into stripes and fry in a tablespoonful of butter until it begins to brown; then add two chopped onions, a tablespoonful of curry powder, and salt and pepper to taste. Pour in two cupfuls of cold water and bring to the boiling-point, then simmer for an hour. Remove the meat to a hot serving-dish, thicken the gravy with a teaspoonful of flour rubbed to a cream with the same quantity of butter. Surround the meat with a boarder of well-boiled rice, and pour the curry sauce over the meat only.
Curry Pie Recipe:
Cut two pounds of veal and one small onion into small pieces, fry in a stewpan, with a little butter, to a light brown. Shake in two tablespoonfuls of curry powder and one of flour. Toss all together. Then add one tablespoonful of grated carrot, one small apple chopped, the juice of half a lemon, a little salt, and one pint of stock. Stew gently for two hours, pour into a piedish, and turn out when set.
Curried Prawns Recipe.
Take one dozen prawns ( the tinned ones do very well ), halve them long ways, and beat in three tablespoonfuls of curry paste. Toast three slices of bread, butter well, and half. Lay two prawns on each, put a little of the sauce over each, and serve hot.
Madras Curry Recipe.
Fry a pound of onions in some fat until thoroughly brown, add a quarter of a pound of flour, then a pint of milk. Finely chop a pound of apples, and add these next. Hard-boil and chop four eggs, and add curry to taste. Then add one ounce of desiccated coconut. Cook all together for one hour. Serve with boiled rice.
Edwardian Vegetable Curry Recipe.
Fry one or two onions in an ounce of fat till brown, according to taste, Mixed with a little milk, and a little desiccated coconut if liked. Then mix in any cold vegetable you have. This makes a delicious supper dish, served with boiled rice.