Chicken Curried

Ingredients

• 1 fowl
• 2 ozs. butter
• 1 onion
• 2 shallots
• 1 blade mace
• 1 tablespoonful curry powder
• 1 tablespoonful of chutney
• 1 apple
• 1 pint white stock
• salt
• a squeeze of lemon juice

Method

1. 1

   Cut the fowl as for a fricassee.

2. 2

   Fry sliced apple, onion, and shallots in butter for ten minutes without browning.

3. 3

   Add fowl pieces, sprinkle curry powder, and stir for seven minutes.

4. 4

   Mix a little stock with curry paste, add remainder, salt, and mace, and simmer slowly for about forty-five minutes.

5. 5

   Skim, remove mace, and serve.

6. 6

   Add lemon juice five minutes before serving.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 53. The excerpt below is the record exactly as published.

Chicken Curried. — 1 fowl, 2 ozs. butter, 1 onion, 2 shallots, 1 blade mace, 1 tablespoonful curry powder, 1 tablespoonful of chutney, 1 apple, J pint white stock, salt, a squeeze of lemon juice

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