The name given to the tight trousers worn by some Regency gentlemen, such as the notorious Beau Brummell and his ‘dandy’ followers, as they showed off their leg muscles.
- A few slices of tolerably lean cold roast or boiled beef
- 3oz of butter
- 2 onions
- 1 wineglassful of beer
- 1 desert-spoonful of curry powder
Cut up the beef into pieces about 1 inch square, put the butter in a stewpan with the onions sliced, and fry them of a light brown colour. Add all the other ingredients, and stir gently over a brisk fire for about ten minutes. Should this be thought too dry, more beer or a spoonful or two of gravy or water, may be added; but a good curry should not be very thin. Place it in a deep dish, with a edging of dry boiled rice, in the same manner as for other curries.