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CURRIED MUTTON

(Meats) - (The International Jewish Cook Book)







Have three pounds of mutton cut in one inch squares. Wipe, put in kettle
and cover with cold water. Cook for five minutes, drain and again cover
with boiling water. Add one cup of chopped onion, one teaspoon of
peppercorns, and one-half of a red pepper, cut in small strips. Place on
back of stove and allow it to simmer until tender. Strain liquor and
thicken with flour. Add two tablespoons of drippings, one tablespoon of
minced parsley, one teaspoon of curry powder, and one-half teaspoon of
salt. Serve with molded rice.











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