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Lady Manning Curry

A curry made with steak, veal, mutton or fowl, onions, butter, curry powder, salt, milk or gravy, and lemon juice.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 7 ingredients
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Why it works: Butter and milk are a kitchen classic. They rank in the top 7% of all ingredient pairs, and cooks put them together in 81,283 recipes. Both carry (z)-4-heptenal, which smells biscuit, cream. The science ↓

Lady Manning Curry

Ingredients

Directions

Prepare

  1. Slice the onion and fry it in butter until light brown.

  2. Cut the meat into neat squares.

  3. Mix the curry powder and salt together, then rub each piece of meat in the mixture.

  4. Fry the meat quickly in the pan.

Stew and serve

  1. Turn everything into a stew pan with the hot milk or gravy.

  2. Simmer gently for 2 hours.

  3. Add the lemon juice and serve with dry boiled rice.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Butter + milktop 7% of all pairs
    Smell alikemoderate
    Cooked together81,283 recipes

    Shared aroma: (z)-4-heptenal (biscuit, cream).

  2. Butter + oniontop 15% of all pairs
    Smell alikemoderate
    Cooked together42,912 recipes

    Shared aroma: decanal (soap, orange peel).

  3. Milk + lemontop 15% of all pairs
    Smell alikemoderate
    Cooked together19,053 recipes

    Shared aroma: 2-nonenal (fatty, green).

  4. Butter + lemontop 16% of all pairs
    Smell alikemoderate
    Cooked together41,227 recipes

    Shared aroma: 3-hexenal (apple, fruity).

  5. Veal + lemontop 17% of all pairs
    Smell alikelow
    Cooked together4,580 recipes

    Shared aroma: 3-hexenal (apple, fruity).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Steak, veal, mutton, or fowl
Provides the main body of the curry, becoming tender as it simmers slowly.
Butter
Carries the onion's flavour and browns the onion for richness.
Onion
Fried until light brown to add sweetness and savoury depth to the sauce.
Curry powder
Supplies the spice aroma and flavour that define the dish.
Milk or gravy
Forms the liquid that becomes the sauce as the meat simmers.

The step that matters

Simmer gently for 2 hours. A gentle simmer lets the meat become tender without toughening, while milk can curdle or scorch if it boils hard.

Swap the onion

How well each one fits the dish's main ingredients (veal, butter, milk, lemon):

  1. Potatofits better
  2. Asparagusfits better
  3. Leekfits better
  4. Onionthe original

Fit is the average pairing score against veal, butter, milk, lemon. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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