Poultry Curried Fowl

curried fowl, no. 941
(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.​

 

[donna]

Albert some great recipes.

 

[donna]

It is curried chicken day so bumping this recipe.