Kangaroo tail curried

Yield: 6 servings

Ingredients:

20 Minutes

Instructions:

stirring -apple salt to taste -frequently. Add the stock Ingredients: 1 tail 2 oz of butter 1 tablespoonful of flour 1 tablespoonful of curry-powder 2 onions sliced 1 sour apple cut into dice 1 dessert-spoonful of lemon juice 3/4 of a pint of stock salt. Method: Wash blanch and dry the tail thoroughly and divide it at the joints. Fry the tail lightly in hot butter take it up put in the sliced onions and fry them for a few minutes without browning. Sprinkle in the flour and curry-powder and cook gently for at least bring to the boil stirring meanwhile and replace the tail in the stewpan. Cover closely and cook gently until tender then add the lemon-juice and more seasoning if necessary. Arrange the pieces of tail on a hot dish strain the sauce over and serve with boiled rice. Time: from 2 to 3 hours. From Mrs. Beeton's All About Cookery Ward Lock & Co. Limited date unknown.