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Mary Carnegie and Susan Gillespie cookbook, 1804-1905

Page 16

Curry -
half fry your meat
slice and fry 3 large Onions brown
and free from grease chop a clove of garlic
very small and in a chop in of gravey 
free from grease - put a table spoonful
of Curry powder 4 of Turmeric some
white pepper - and Salt - The juice
of 2 Lemons - when well mixed put
in your meat and let it simmer alltogether
till the meat is tender - add two Spoonfuls
of good Cream and a little butter rolled 
in flour -
A White Soup -
Take 2 dozn of Onions and a Knucle
of Veal - a little whole pepper - and Mace
salt and sweet herbs - a Gallon of water
till it boil to about half the quantity - then
strain it off - and add a pint of Cream and the yolks of 3 Eggs - the Eggs must

be put in just before it is dished up -

A Custard pudding in a hurry
Beat 4 Eggs very well whilst a gill of milk
is set on the fire with a small stick of 
Cinnamon in it - pour the milk boiling
hot on the Eggs - stirring it well all the

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Curry - half fry your meat slice and fry 3 large Onions brown and free from grease chop a clove of garlic very small and in a chop in of gravey free from grease - put a table spoonful of Curry powder 4 of Turmeric some white pepper - and Salt - The juice of 2 Lemons - when well mixed put in your meat and let it simmer alltogether till the meat is tender - add two Spoonfuls of good Cream and a little butter rolled in flour - A White Soup - Take 2 dozn of Onions and a Knucle of Veal - a little whole pepper - and Mace salt and sweet herbs - a Gallon of water till it boil to about half the quantity - then strain it off - and add a pint of Cream and the yolks of 3 Eggs - the Eggs must be put in just before it is dished up - A Custard pudding in a hurry Beat 4 Eggs very well whilst a gill of milk is set on the fire with a small stick of Cinnamon in it - pour the milk boiling hot on the Eggs - stirring it well all the