OXTAIL CURRY
Divide an oxtail at tlie joints and put into a saucepan with three pints of water and a bunch of sweet herbs, and simmer four hours. Let the broth cool and skim it well, then take out the tail and strain the liquor into a basin. Cut two large sour apples and one onion into very small pieces, and stir in a pan with an ounce of butter, over the fire, until browned. Add a little salt to taste, and add to one pint of the broth one dessertspoonful of the best curry powder. Stir over tlie fire for 20 minutes, then thicken with one tablespoon of flour. Boil for two minutes, and put in the tail again, and squeeze in half the juice of a lemon, and give it just a boil up. Serve with rice in a separate dish. If a hot currj- is liked, add more of the curry powder.
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https://paperspast.natlib.govt.nz/newspapers/SUNAK19290731.2.33
Bibliographic details
Sun (Auckland), Volume III, Issue 729, 31 July 1929, Page 4
Word Count
155OXTAIL CURRY Sun (Auckland), Volume III, Issue 729, 31 July 1929, Page 4
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