Mr. Arnott's Currie

Ingredients

• heart of a cabbage
• a couple of apples
• one large tablespoonful of my currie-powder
• six onions that have been chopped fine
• a garlic head, the size of a nutmeg
• two ounces of fresh butter
• two tablespoonsful of flour
• one pint of strong mutton or beef gravy
• if not hot enough, add cayenne pepper
• a fowl that has been roasted and nicely cut up

Method

1. 1

   Chop the cabbage heart and apples, mix with lemon juice, black pepper, and currie powder.

2. 2

   In a pot, fry onions and garlic in butter, add flour and gravy, then mix in the cabbage mixture.

3. 3

   Add the roasted fowl and simmer until hot.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 274. The excerpt below is the record exactly as published.

MR. ARNOTT’S CURRIE. “ Take the heart of a cabbage, and nothing but the heart, that is to say, pull away all the outside leaves until it is about the size of an egg ; chop it fine, add to it a couple of apples sliced thin, the juice of one lemon, half a teaspoonful of black pepper, with one large tablespoonful of my currie -powder, and mix the whole well together. Now take six onions that have been chopped fine and fried brown, a garlic head, the size of a nutmeg, also minced fine, two ounces of fresh butter, two tablespoonsful of flour, and one pint of strong mutton or beef gravy ; and when these articles are boiling, add the former ingredients, and let the whole be well stewTed up together : if not hot enough, add cayenne pepper. Next put in a fowl that has been roasted and nicely cut up

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