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Curried Fowl


Poultry pieces in a curry sauce with minced onions (Mrs.B, etc). Mentioned repeatedly in 19th Century literature.

See: Curry

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

941. 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.
Mode: 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 than½ 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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