Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961 - Drawings by Andrew Warhol))
3 1/2 lbs top round or sirloin
1 cp all purpose flour
2 1/2 tbsp curry powder
1/4 lb butter or margerine
2 cloves garlic, peeled and mashed
4 cps hot water
1 cp seedless raisins
2 apples, pared and cored, or 2 fresh plums, seeded and halved
1 cp diced peeled onion
salt and pepper
6 or more cups hot rice
1 - Have meat dealer cube meat, or cut it in the kitchen in bite-size pieces.
2 - Mix flour and curry powder.
3 - Dredge meat thoroughly with mixture.
4 - Melt butter or margerine in deep skillet or Dutch oven.
5 - Add garlic.
6 - Brown meat, stirring often.
7 - When all pieces are browned, discard the garlic.
8 - Add water, raisins, apples, or plums, and onion.
9 - Cover, bring slowly to a boil then reduce heat and cook over moderate heat 1 hour.
10 - Taste, and add salt and pepper if needed.
11 - Serve at once over hot rice or reheat curry mixture in chafing dish and servwe on hot rice.
Makes 6 to 8 servings.
Condiments for Curry: These are an important part of its service and
the enjoyment of your gurests. Use Chinese bowls, if possible for chopped green pep-
per, scallions, peanuts, and hard-cooked eggs. Minced celery leaves and
finely cut candied ginger or pineapple are sometimes served as curry
condiments, and the best flavor of all is Bombay duck--dried salt fish--
crumbled and sprinkled on top of a plate of hot rice and curry. Also
see Serundang (Editor's Note: Recipe to follow.)