Curry of Prawns

Ingredients

• two ounces of butter
• an onion
• an apple
• a dessertspoonful of rice flour
• the same of grated cocoa-nut
• curry powder
• a saltspoonful of chutney
• the juice of one lemon
• half a pint of stock
• half a pint of whipped cream
• twelve prawns

Method

1. 1

   Melt butter, add chopped onion and apple, cook for 10 minutes.

2. 2

   Stir in rice flour, cocoa-nut, curry powder, chutney, lemon juice, and stock.

3. 3

   Pass through a sieve, add whipped cream and prawns, cook for 7 minutes.

4. 4

   Serve prawns in the center of a dish with sauce over, rice on the side.

As published

This recipe was extracted from The handy dictionary of cookery (1890) by Mary A. Everard, page 38. The excerpt below is the record exactly as published.

Curry of Prawns. Melt in a saucepan two ounces of butter ; skin and scald an onion, chop it up finely j put it into the pan with the butter. Peel an apple ; cut it up and add it also. Stir these over the fire in the butter ten minutes ; the onion will brown, but the apple will not. Next stir in a dessertspoonful of rice flour, the same of grated cocoa-nut, curry powder, and a saltspoonful of chutney, the juice of one lemon, a very little salt, and half a pint of stock. Stir these well over the fire till soft enough to pass through a sieve. Rub them through a wire sieve ; put the sauce into a clean pan with half a pint of whipped cream ; add twelve prawns

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