INGREDIENTS

INSTRUCTIONS

1.  Combine flour, salt, pepper, and curry powder. dredge meat in seasoned
flour and brown in fat. Remove meat from pan and pour off fat drippings. 2.
Add honey, soy sauce, water, wine, and ginger; mix well. 3. Return meat to
pan.  Cover and simmer for 3 to 3 1/2 hours, or until done. (Or cook in a
325F oven for same amount of time.) 4. Turn meat once to cook it evenly
throughout.  When done, remove meat and keep warm. 5. For 2 cups of gravy,
pour liquid from pan into a 2-cup measuring cup. Let stand for 1 minute to
allow fat to come to top. Discard all but 4 Tablespoons (or less) of fat.
Add enough water (or other liquid) to measure 1 1/2 cups of liquid. Return
to pan. 6. In same cup, measure 1/2 cup cold water and blend in flour. Add
mixture slowly to liquid in pan. Bring to a boil, stirring constantly, and
cook until thickened, about 3 minutes. Taste gravy and correct seasoning,
if necessary, with salt and pepper. 7. Slice meat; serve with sauce over
hot rice.
From the book given to me by Cookie.Lady:
The More-Beef-for-your-Money Cookbook
Mary Dunham
Peter H. Wyden, New York, 1974 Happy Charring (((((THE.LaRK)))))
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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