curried fowl, no. 941
(from The Book of Household Management, By Isabella Beeton, 1861)
Ingredients:
Instructions:
(from The Book of Household Management, By Isabella Beeton, 1861)
Ingredients:
1 fowl
2 oz. of butter
3 onions sliced
1 pint of white veal gravy
1 tablespoonful of curry-powder
1 tablespoonful of flour
1 apple
4 tablespoonfuls of cream
1 tablespoonful of lemon-juice
Instructions:
Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced. Fry of a pale brown, add the stock, and stew gently for 20 minutes; rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients; simmer for rather more than 1/2 hour, and just before serving, add the above proportion of hot cream and lemon-juice. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border.
Time -50 minutes. Average cost: 3s, 3d.
Sufficient for 3 or 4 persons.
Seasonable in the winter.
Note: This curry may be made of cold chicken, but undressed meat will be found far superior.
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