Mrs Beetons Poultry and Game Revisited
Curried Fowl
1 Fowl
600ml (1 pint) White Veal Gravy
50g (2oz) Butter
3 Onions Sliced
1 Apple, peeled, cored and minced
4 tbsp Cream
1 tbsp Curry Powder
1 tbsp Flour
1 tbsp Lemon Juice
Put the butter into a saucepan, with the sliced onions, the fowl cut into small joints and the apple.
Fry to a pale brown colour, add the stock and stew gently for 20 minutes
Mix the curry powder and flour with a little of the gravy, until smooth and stir into the other ingredients
Simmer for rather more than ½ hour.
Just before serving, add the 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.
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.
CURRIED FOWL
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 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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