Curry of Prawns

Ingredients

• two quarts of live prawns
• two ounces of butter
• a clove of garlic
• one sliced apple
• a dessertspoonful of curry powder
• a gill of water
• half a pint of soup-stock
• half a teaspoonful of flour
• the juice of half a lemon
• a lump of sugar

Method

1. 1

   Boil prawns for 30 minutes, drain, and shell.

2. 2

   In a frying pan, heat butter, add garlic and apple, brown slightly, then remove garlic.

3. 3

   Add curry powder mixed with water, soup stock, and flour.

4. 4

   Add prawns and lemon juice with dissolved sugar.

5. 5

   Serve with rice croquettes.

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 13. The excerpt below is the record exactly as published.

Curry of Prawns. — Prawns are at their best served as a curry. Boil two quarts of live prawns thirty minutes, drain when slightly cooled, break away the shells, and set them aside. Put two ounces of butter in a frying pan ; when very hot add a clove of garlic and one sliced apple ; brown slightly, remove the garlic, and add a dessertspoonful of curry powder mixed with a gill of water ; stir, and add half a pint of soup- stock and half a teaspoonful of flour ; now add the prawns, and the juice of half a lemon in which a lump of sugar

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