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.
Curried Chicken Recipe from Edwardian 1909.
Beat up an egg, add half a teaspoonful of dry mustard, a quarter of a teaspoonful of salt, and half a teaspoonful of curry powder. Mix well. Divide a cold cooked chicken into neat joints, rub over with a little flour, brush over each piece with the egg mixture, and cover with fine breadcrumbs. Place in a baking-tin with three heaped tablespoonfuls of butter. Bake in a hot oven for fifteen minutes. Garnish with fried parsley, and serve hot.
Russian Pie Recipe 1909.
Half a pound of cold minced meat, one hard boiled egg, add carrots if required, half an ounce of butter, two ounces of rice, a teaspoonful of curry-powder, and salt, three-quarters of a pound of short or flaky pastry. Boil the rice with the curry-powder, and when done mix it with meat. Put the meat and rice into a pie-dish lined with the pastry, add the butter, Oxo,and seasoning; cut the egg into slices,and place on top of the mixture; cover with pastry, brush over with egg or milk, bake in a quick oven.