Quote:
Originally Posted by Malcolm G
Curry? Oh yes we had that in the 50s.
It was basically any stew or similar with a handful of curry powder thrown in, to taste.
Great when the meat had gone off a bit - due to lack of any form of refrigeration. (The meat safe in the larder did not quite do it).
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That tin of P. Vencatachellum sure brought back memories. We always had a tin at home in the UK which one could take from if one wished, or leave alone if one didn't. I quite developed a taste for it -- a teaspoon full stirred into a good helping of lamb stew, now only provided a delightful flavour but cut the inevitable grease. (The meat was more like mutton than lamb, but we didn't have a lot of choice in those days)
Can't find the Vencat in Canada, but an almost identical product, even to the packaging (with the little round pop off lid) --- Sun Brand prepared and packaged by Merwanjee Poonjiajee & Sons Private Ltd, Princes Dock, Mumbai 400 009, India.
