Curried Veal, Fowl, or Rabbit

Ingredients

• 1 fowl or rabbit, or 11 lb. veal
• 3 oz. fat bacon
• 2 or 3 onions
• 1 tablespoonful flour
• 1 tablespoonful curry powder
• 1 teaspoonful curry paste
• 1 sour apple, finely chopped
• § pint water or stock
• Juice of half a lemon
• 1 teaspoonful salt

Method

1. 1

   Cut the veal into neat pieces, or joint the fowl or rabbit.

2. 2

   Cut the bacon into dice, fry it, remove the dice from the pan and fry the sliced onions to a golden brown.

3. 3

   Brown the meat, using a little more fat if required.

4. 4

   When all the pieces are done, put the flour and curry powder to the fat remaining in the pan, mix perfectly smooth, then add the curry paste and chopped apple.

5. 5

   Cook the mixture for 10 minutes over gentle heat, stir in the water or stock carefully, bring to the boil, draw the pan aside, put in the onions, bacon, and pieces of meat, and simmer gently for about 1.5 hours.

6. 6

   Just before dishing add the lemon juice and salt.

7. 7

   Serve with boiled rice.

Nutrition per serving

As published

This recipe was extracted from Liverpool School of Cookery recipe book (1900) by E. E. Mann, page 11. The excerpt below is the record exactly as published.

Curried Yeal, Fowl, or Rabbit. 1 fowl or rabbit, or 11 lb. veal. 3 oz. fat bacon. 2 or 3 onions. 1 tablespoonful flour. 1 tablespoonful curry powder. 1 teaspoonful curry paste. 1 sour apple, finely chopped. § pint water or stock. Juice of half a lemon. 1 teaspoonful salt

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