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Retro Recipe: Lamb Curry

Time for another retro recipe. This time we visit the land of curries with Marguerite Patten’s ‘Book of Fish, Meat, Poultry and Game’. Published in 1962 by Paul Hamlyn Ltd.

Lamb Curry.
1 pound lamb cut from leg
1 oz. butter
1 gill yoghourt
2 tablespoons curry powder
3 onions
1 clove garlic
2 sticks of celery
1/2 pint stock
1 banana
2 tablespoons of chutney

Cut the lamb into cubes and fry these in the butter for a few minutes then remove from the pan. Mix the meat with the yoghourt and curry powder. Slice and fry the onions, garlic and celery. Add the meat mixture and sauté for 5 minutes. Stir in the stock, add salt, bring to the boil, them simmer for about 45 minutes.
Add the sliced banana and chutney. Continue cooking slowly for a further 15 minutes. Serve in border of rice, garnished with banana and gherkins, and accompanied by chutney, pineapple and ginger.

*You may find this cooking unit converter handy to convert from imperial measurements to metric.

I love the presentation. Truly I do! I’m not one for modern fancy towers of food with ickle dribbles of sauce, sorry, jus. I love me some kitsch presentation. I fancy a few gherkins and some curry now. Nom.

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Retro Recipe: French Egg Casserole

One of the retro cook books from my collection is ‘The Nancy Spain All Colour Cookery Book’. I like the little anecdotes that Nancy shared along with her recipes:

“Well, Stirling Moss and I once argued passionately about Welsh rarebits all one evening. Stirling (like the late Charles Dickens) adores toasted cheese and swears it isn’t indigestible…”

I wonder if ol’ Stirling would like the recipe of Nancy’s that I decided to share? Maybe not, as it doesn’t have cheese in it.

French Egg Casserole.
1/2 pound medium sized onions, sliced
2 tablespoons butter
2 level tablespoons cornflower
1 pint milk
salt & pepper
dash of grated nutmeg
4 hard-boiled eggs
2 tablespoons white wine

Sauté the sliced onions gently in the butter, until tender but not browned. Add the cornflower and mix well. Gradually add the milk and cook for 10-15 minutes, stirring frequently. Season and add white wine. Cut each hard-boiled egg into 4 pieces lengthwise. Reserving some for decoration, mix remainder into sauce. Pour gently into a small casserole and top with egg, chopped parsley or browned onion rings.

Did you know: Nancy Spain’s Great Aunt was Mrs Beeton.