Curry. No. 4.

The Lady's Own Cookery Book, and New ... · Bury, Charlotte Campbell, Lady · 1840
Source
The Lady's Own Cookery Book, and New Dinner-Table Directory;: In Which will Be Found a Large Collection of Original Receipts. 3rd ed.
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
Instructions (7)
  1. Skin and prepare two chickens as for a fricassee; wash them very clean, and stew them in a pint and a half of water for about five minutes.
  2. Strain off the liquor, and put the chickens in a clean dish.
  3. Slice three large onions, and fry them in about two ounces of butter.
  4. Put in the chickens, and fry them together till they are brown.
  5. Take a quarter of an ounce of curry-powder, and salt to your palate, and strew over the chickens while they are frying; then pour in the liquor in which they were first stewed, and let them stew again for half an hour.
  6. Add a quarter of a pint of cream and the juice of two lemons.
  7. Have rice boiled dry to eat with it.
Original Text
Curry. No. 4. Skin and prepare two chickens as for a fricassee; wash them very clean, and stew them in a pint and a half of water for about five minutes. Strain off the liquor, and put the chickens in a clean dish. Slice three large onions, and fry them in about two ounces of butter. Put in the chickens, and fry them together till they are brown. Take a quarter of an ounce of curry-powder, and salt to your palate, and strew over the chickens while they are frying; then pour in the liquor in which they were first stewed, and let them stew again for half an hour. Add a quarter of a pint of cream and the juice of two lemons. Have rice boiled dry to eat with it. Rabbits do as well as chickens.
Notes
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