Recipe: Bengal Curry of Lamb

Use the broken and coarse pieces of meat from the ROAST LAMB. Chop fine and then place in a Saucepan and add just sufficient water to barely cover. Now add

  • One onion, minced fine,
  • One green pepper, minced fine,
  • Four branches of parsley.

Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with

  • One teaspoon of Worcestershire Sauce,
  • Four tablespoons of catsup,
  • Two teaspoons of salt,
  • One teaspoon of paprika,
  • One-half teaspoon of curry powder.

Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.

Foods That Will Win The War And How To Cook Them (Year 1918)
by C. Houston Goudiss and Alberta M. Goudiss