Miss Ewart's Curry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Time
Cook: 120 min Total: 120 min
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
For the curry
For serving
Instructions (6)
  1. Cut up a chicken and after boiling it in gravy obtained from roasted meat and some water, separate the meat from the soup.
  2. Next take a clean saucepan and melt in it 1 oz. of butter, add a teaspoonful curry powder, put the pan on the fire, add slices of onion and mix well.
  3. Then put this curried butter and onion into a pan with the chicken, and stir all till they amalgamate.
  4. Put the pan on the fire and let the whole simmer 2 hours, adding the gravy during the process and a little salt and lemon juice.
  5. The curry powder should be well cooked.
  6. Serve with plain boiled rice on a separate dish, with a little lemon juice squeezed over it.
Original Text
Miss Ewart's Curry. (Recipe given by an Indian Ayah, translated from the Hindo-stanee. “Kearie” means a stew.) Cut up a chicken and after boiling it in gravy obtained from roasted meat and some water, separate the meat from the soup. Next take a clean saucepan and melt in it 1 oz. of butter, add a teaspoonful curry powder, put the pan on the fire, add slices of onion and mix well. Then put this curried butter and onion into a pan with the chicken, and stir all till they amalgamate. Put the pan on the fire and let the whole simmer 2 hours, adding the gravy during the process and a little salt and lemon juice. The curry powder should be well cooked. Rice, plain boiled in water, on a separate dish, a little lemon juice squeezed over it.
Notes
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