Fowl Curried

Ingredients

• Cut up a young fowl
• three dessert-spoonfuls of curry-powder
• three dessert-spoonfuls of flour
• four large onions
• two ounces of butter
• one pint of hot milk, broth, or water
• the juice of half a lemon

Method

1. 1

   Roll fowl pieces in curry powder and flour.

2. 2

   Fry onions and garlic in butter, add fowl and more butter.

3. 3

   Stew with milk/broth/water until sauce reduces by one-third, then add lemon juice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 538. The excerpt below is the record exactly as published.

owl, Curried.— Cut up a young fowl ; roll each piece in a mixture of curry-powder and flour, three dessert-snoonfuls of each. Cut foui' large onions into rings, and divide the rings into bits of an inch in length ; fry a light brown in two ounces of butter, with a clove or two of garlic, if approved of. Add the pieces of fowl, and two more ounces of butter. Put all into a stcAvpan, and stew gently with hot milk, broth, or water, one pint. , Season to taste with salt, and cover well. The sauce should be reduced one-third, to which squeeze in the juice of half a lemon, before being sent to table. Rice should accompany this dish, either round the dish or separate. Fowl, Curried (a I'lndienne). — Great care is required in the preparation of this ex- cellent curry. It should be put in preparation early in the morning to give the necessary time, but better, perhaps, the day before it is required. Take three dessert-spoonfuls of curry powder

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