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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.​
 
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