Indiandinner
Chicken Curry
From Cassell's dictionary of cookery, 1892
Serves 2
Time: half an hour. Probable cost: 10d., exclusive of the cold fowl.
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 358. The excerpt below is the record exactly as published.
a dessert-spoonful of curry paste, and a dessert- spoonful of ground rice; boil it gently until it is smooth and thick. Put in the pieces of chicken and let them remain until they are quite hot ; squeeze a little lemon- juice over, and just before serving, add a table- spoonful of thick cream. Serve the curry with rice (see liice Boiled for Curry) piled round the dish. Time, half an hour. Sufficient for three persons
Cook this with the app: pantry check, scaling, and the assistant.