Mutton Curry
1 pound mutton or lamb
1 cup gravy
1 cup milk
1 tablespoon butter
1 teaspoon curry powder
1 onion
1 cup rice
12 potatoes
1 tablespoon flour
1 cup fried hominy
Dice left over mutton. Make two cups of sauce by taking 1 cup of left over gravy and 1 cup milk. Put 1 table spoon of butter in saucepan and add 1 table spoon flour, when well blended, add 1 teaspoon curry powder, mix well; add gravy and milk gradually, stirring constantly to keep smooth. Cut off the end of a small onion, and with the knife case scrape in as much juice as you like season to taste, and after it boils for four or five minutes, add diced mutton and keep over hot water until heated. Serve with boiled brown rice, or if you haven t the brown rice, with hashed brown potatoes, or fried hominy See Menu VI.
THE ORIGINAL RECIPE FOUND IN
MICHIGAN STATE NORWAR The PARENTS Formerly called CHILDREN The Parents Magazine 9. NOVEMBER 1929 25 CENTS
Published with the official co operation of Teachers College Columbia University Universi ty of Minnesota State Univer sity of Iowa Yale University The PARENTS MAGAZINE Formerly called CHILDREN The Parents Magazine Title registered US Patent Office VOL IV No 11 November 1929