Curried Fowl A L'Indienne

Ingredients

• one fowl
• one pint stock
• three dessertspoons of curry powder
• six onions
• four ounces butter
• one gill milk
• three tomatoes
• three cloves of garlic
• half a lemon
• one ounce raisins, weighed before stoning

Method

1. 1

   Rub curry the day before to a paste with a little milk, adding the rest by degrees; let simmer very slowly next day.

2. 2

   Fry onions, garlic, tomatoes sliced in butter, then fry pieces of fowl brown; put all to stew half an hour, except the lemon, and add that last before seasoning.

As published

This recipe was extracted from Home dissertations (1891) by Tilton, E. Stevens Mrs., page 92. The excerpt below is the record exactly as published.

CURRIED FOWL A L'INDIFNNE. One fowl, one pint stock, three dessertspoons of curry powder, six onions, four ounces butter, one gill milk, three tomatoes, three cloves of garlic, half a lemon, one ounce rais- ins, weighed before stoning

Cook this with the app: pantry check, scaling, and the assistant.