Curry Pimento
From Cassell's dictionary of cookery, 1892
Serves 4
Sufficient for three or four persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 451. The excerpt below is the record exactly as published.
Curry Pimento. — Cut a fowl into joints. Mix a table-spoonful of curry powder with half a tea-spoonful of cayenne, and a pinch of salt. Rub this Avell into the pieces of fowl, and stew them gently in a breakfast-cupful of good nicely-tiavoured stock
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