Curried Fowl or Chicken

Ingredients

• A. Fowl.
• 1 oz. of Curry Powder.
• 2 Onions.
• i £ oz. of Butter.
• 1 pint of Stock.

Method

1. 1

   Prepare the fowl by cutting it into pieces.

2. 2

   Put butter in a stewpan with sliced onions and stew to a pulp.

3. 3

   Add fowl pieces and fry lightly.

4. 4

   Stir in flour and curry powder, season with salt, and add stock gradually.

5. 5

   Simmer until ready, strain, return fowl to stewpan, add lemon juice, warm up, and serve with boiled rice.

As published

This recipe was extracted from Buckmaster's cookery (1887) by J. C. Buckmaster, page 106. The excerpt below is the record exactly as published.

CURRIED FOWL OR CHICKEN. Ingredients. A. Fowl. \ oz. of Curry Powder. 2 Onions. i £ oz. of Butter. 1 pint of Stock. After preparing the fowl, cut it up by first separating the wings, then the legs ; now separate the breast from the back, cut off the neck and the pinions at the second joint, and the feet at the first joint; cut each piece across twuce neatly, and keep on the skin. 1. Put one ounce and a half of butter into a clean stewpan with two onions cut into small slices, or one Spanish onion, and let them stew to a pulp. 2. Add the pieces of fowl, and fry lightly. 3. Add one ounce of flour, stir till well mixed. 4. Stir in half an ounce of curry pow'der. 5. Season with salt. 6. Add at in- tervals one pint of stock. 7. Simmer till the fowl is ready. 8. Place a colander over a basin, and pour into it the contents of the stewpan. 9. Shape the pieces of fowl and return to the stewpan. 10. Strain the sauce over them. 11. Add a little lemon juice. 12. Warm up, and serve with boiled rice. Precautions. — It is essential in preparing a curry, that the contents of the stewpan are not allowed to boil. A little chutnee is sometimes added. The curry should be rather thick. Curries . 243 CURRIED RABBIT. Ingredients. A Rabbit. Salt. Apple. Two dessertspoonfuls A Lemon. Small Onions. of Curry Po\\;der. Butter. Cream or Good Milk. - r 1. Take a young rabbit properly prepared for cook- ing, and cut it into pieces the size for carving. 2 Wash each piece of rabbit separately in cold water, and change the water if necessary. 3. Remove the pieces on to a sieve to drain.. 4. Melt in a clean stewpan three ounces of sweet butter without burning or browning. 5. Take two small onions, peel them and chop them up finely. 6. Fry the onions to a pale brown in the butter with constant stirring. 7. Take a slice and carefully remove the onions on to a piece of kitchen paper to absorb the fat, or they may be strained from the butter, in which case return the butter to the stewpan. 8. Put the pieces of rabbit into the stewpan and let them brown, turning them occasionally so as to take colour on both sides ; this will take, over a brisk fire, about ten minutes, and requires constant attention. 9. Take an apple, peel it, core it, chop it up finely, and put it aside. 10. When the rabbit is sufficiently fried, add two dessertspoonfuls of good curry powder, half a teaspoonful of salt, and stir for five minutes so as to thoroughly mix. 11. Add the onions, the apple, and a pint of good stock, free from fat. 12. Cover the stewpan and stand it aside for the contents to simmer slowly for two hours, with an occa- sional shake. 13. Stir in gradually a gill of good cream. 14. Squeeze in the juice of a lemon through 244 Buckmaster s Cookery. a strainer. 15. Arrange the pieces of rabbit neatly on a hot dish, and pour the sauce over. Precautions. — Curries require frequent stirring and shaking — they should never be allowed to boil. The lid of the stewpan should not be removed more than is necessary, or the fine aroma of the curry is partly lost. DRY CURRY. Ingredients. Cold Meat. Onion. Butter. Milk. Curry Powder. 1. Trim off the skin and gristle of any cold meat, fowl, or rabbit. 2. Cut the meat into small slices. 3. Finely shred an onion. 4. Put into a clean stewpan three-quarters of an ounce of butter, add the shredded onion, and fry to a nice brown. 5. Add the pieces of meat, and stir with a wooden spoon till they are warmed through. 6. Sprinkle over a little curry powder. 7. Add salt and pepper. 8. Add milk or cream suffi- cient to moisten the curry. 9. Stir till the curry is dry, and serve with boiled rice. Precautions. — Constant attention from beginning to end is necessary. CURRIED MEAT. Ingredients. \ oz. of Curry Powder. Mushrooms. Onions. Lemon. i pint of Stock. oz. of Butter. Milk. 1. Cut into pieces rather small, but suitable to serve at table, any lean meat or rabbit, fish, or fowl. 2. Take a clean stewpan, and melt an ounce and a half Curries. 245 of butter. 3. Add the pieces of meat, a Spanish onion sliced or button onions, a few chopped mushrooms, and fry them lightly to a golden brown colour. 4. Add at intervals and stir in a pint of good stock or broth, which need not be seasoned. 5. When this has simmered slowly for ten or fifteen minutes, add half an ounce of curry powder, or half powder and half curry paste, first mixed smoothly together in a basin with a little cream or milk, or stock ; stir in and mix thoroughly. 6. When the curry is ready, add the juice of half a lemon ; and skim off the fat. Precautions.— Constant attention is necessary in the preparation of curries. CURRIED EGGS. Ingredients. 4 Hard-boiled Eggs. £ oz. of Curry Powder.

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