20 Minutes, stirring
-frequently. Add the stock,
-apple, salt to taste,
Ingredients: 1 tail, 2 oz of butter, 1 tablespoonful of flour, 1
tablespoonful of curry-powder, 2 onions, sliced, 1 sour apple cut into
dice, 1 dessert-spoonful of lemon juice, 3/4 of a pint of stock, salt.
Method: Wash, blanch and dry the tail thoroughly, and divide it at the
joints. Fry the tail lightly in hot butter, take it up, put in the
sliced onions, and fry them for a few minutes without browning.
Sprinkle in the flour and curry-powder, and cook gently for at least
bring to the boil, stirring meanwhile, and replace the tail in the
stewpan. Cover closely, and cook gently until tender, then add the
lemon-juice and more seasoning if necessary. Arrange the pieces of
tail on a hot dish, strain the sauce over, and serve with boiled rice.
Time: from 2 to 3 hours.
From Mrs. Beeton's All About Cookery, Ward, Lock & Co., Limited, date
unknown.
