Lady Lumsden's Curry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (8)
  1. Joint a chicken carefully and put the pieces into cold water.
  2. Fry thin, long pieces of onion in a good tablespoonful of fresh butter till quite brown.
  3. Take the onion out and put aside.
  4. Put into the butter 3 tablespoonfuls of curry powder, 1 tablespoonful of grated cocoanut, a little stock or milk, pepper and salt.
  5. Let all come to the boil several times.
  6. When thick add more stock or water and the pieces of chicken.
  7. When the meat is quite tender add the onion, finely minced.
  8. Before serving add a little cream.
Original Text
Lady Lumsden's Curry. (1880.) Joint a chicken carefully and put the pieces into cold water. Fry thin, long pieces of onion in a good tablespoonful of fresh butter till quite brown. Take the onion out and put aside. Put into the butter 3 tablespoonfuls of curry powder, 1 tablespoon- ful of grated cocoanut, a little stock or milk, pepper and salt. Let all come to the boil several times, when thick add more stock or water and the pieces of chicken, and when the meat is quite tender add the onion, finely minced. Before serving add a little cream. Some people prefer half the quantity of curry powder mentioned.
Notes
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