{"id":6917,"slug":"curried-mutton","title":"CURRIED MUTTON","description":"From The International Jewish Cook Book by Florence Kreisler Greenbaum.","ingredients_raw":["three pounds of mutton","cold water","boiling water","one cup of chopped onion","one teaspoon of peppercorns","one-half of a red pepper, cut in small strips","flour","two tablespoons of drippings","one tablespoon of minced parsley","one teaspoon of curry powder","one-half teaspoon of salt"],"ingredients_norm":["mutton","cold water","boiling water","onion","peppercorn","red pepper","flour","dripping","parsley","curry powder","salt"],"steps":["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."],"categories":[],"prep_time_minutes":null,"cook_time_minutes":null,"total_time_minutes":null,"servings":null,"yield_text":null,"difficulty":null,"source_name":"gutenberg","source_url":"https://www.gutenberg.org/ebooks/12350","source_ref":"pg:12350:w25:3","authors_url":null,"license":"Public domain (US)","license_url":null,"extraction_confidence":0.95,"content_hash":"0b749ed27caa8d4da4f78e8c1a2f0e9bd50cbd1e36bb82e6adeb9af66fc174f3","created_at":"2026-08-02T16:56:16Z","updated_at":"2026-08-02T17:11:32Z","notice":"Historical recipe, reproduced as published: it may reflect its era's ingredients, language, and food-safety practices. Apply modern judgment on cooking temperatures and preservation.","url":"https://recipecontextprotocol.com/recipes/curried-mutton"}