Recipe For Cooking Meat Rechauffe With Curry And Turkish Pilaf
From Practical Cooking And Serving by Janet McKenzie Hill, 1919. Section 294 of 825.
1/4 cup of butter. 1 1/2 cups of stock. 2 slices of onion. 1/2 cup of almond milk. 1 clove of garlic. 3 tablespoonfuls of currant jelly. 1/4 cup of flour. 1 tablespoonful of lemon juice. 2 tablespoonfuls of curry powder. 2 cups of thin sliced meat.
Prepare as usual and reheat over hot water. Serve inside a border of plain boiled rice or of Turkish pilaf. The pilaf may be shaped with a spoon, or in a border mould. For the latter press; the cooked rice into a buttered mould, let stand ten minutes in the oven, then invert on the serving-dish. (For Rice and Turkish Pilaf.)