Another Curry, and more quickly made

New system of domestic cookery, forme... · Rundell, Maria Eliza Ketelby · 1806
Source
New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (7)
curry base
alternative meat
Instructions (7)
  1. Cut up a chicken or young rabbit; if the former, take off the skin.
  2. Rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder.
  3. Slice two or three onions, and fry in butter, of a fine light brown.
  4. Add the meat, and fry altogether, until the latter begin to brown.
  5. Put into a stewpan, and pour boiling water over to cover.
  6. Let it simmer very gently two or three hours until quite tender.
  7. If too thick, put more water half an hour before it be served.
Original Text
Another Curry, and more quickly made. Cut up a chicken or young rabbit; if the former, take off the skin, and rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder: slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry altogether, until the latter begin to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until quite tender. If too thick, put more water half an hour before it be served. Dressed fowl or meat may be done; but the curry will be better made of fresh.
Notes
—