| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meats | 6 | Servings | |
INGREDIENTS
| 20 | Minutes, stirring frequently. Add the stock, apple, salt to taste, |
INSTRUCTIONS
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. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“If thankfulness does not move us to serve God, then we do not truly understand who our God is and what He has done in our behalf. Without gratitude for Christ’s sacrificial love, our duty will become nothing more than drudgery and our God nothing more than a dissatisfied boss. #Bryan Chapell”