Game Curry

Ingredients

• one or more wild birds
• a tablespoonful of curry powder
• a dessert-spoonful of the pounded kernel of a cocoa-nut
• a dessert-spoonful of finely-chopped acid apples
• a pint of nicely-flavoured gravy

Method

1. 1

   Cut birds into small joints and fry in hot butter until lightly browned.

2. 2

   Score joints, add curry powder and lemon juice.

3. 3

   Cover with gravy and simmer for twenty minutes.

4. 4

   Serve with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 569. The excerpt below is the record exactly as published.

Game Curry. — Take one or more wild birds, according to the size of the dish you require. Cut them into convenient-sized joints, rather small than large, and fry these in hot butter till lightly browned. Score the joints slightly in one or two places, place a little cun-y-powder in each opening, and squeeze over it the juice of a lemon. Cover the joints with good bro-^-n gravy, and let them simmer gently for twenty minutes. Allow a table-spoonfui of ciiri-y -powder, a dessert- spoonful of the pounded kernel of a cocoa-nut, a dessert-spoonful of finely-chopped acid apples, and a pint of nicely-flavoured gravy

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