Curry of Cold Roast Fowl

Name: Curry of Cold Roast Fowl
Ingredients: two large onions; two apples; two ounces of butter; a dessert spoonful of curry powder; half pint of gravy; one spoonful of lemon juice; two tomatoes

From La cuisine creole, 1885

If using curry paste, omit lemon juice.

Presented as published in 1885. 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 La cuisine creole (1885) by Lafcadio Hearn, page 25. The excerpt below is the record exactly as published.

CURRY OF COLD ROAST FOWL. Take two large onions, two apples, two ounces of but- ter, a dessert spoonf ul of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and two tomatoes

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