Archive recipe

Curried Fowl

Name: Curried Fowl
Ingredients: 1 fowl; 2 oz. of butter; 3 onions sliced; 1 pint of white veal gravy; 1 tablespoonful of curry-powder; 1 tablespoonful of flour; 1 apple; 4 tablespoonfuls of cream; 1 tablespoonful of lemon-juice

A historic Victorian British dish of fowl, butter, onions sliced, white veal gravy and curry-powder. Adapted from Curried Fowl, from The Book of Household Management (1861).

Adapted from Curried Fowl, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/curried-fowl.md.

The dish

3 of 9 items checked

Curried Fowl

www.gutenberg.org

3 of 9 items checked · 4 aisles

Produce

3onions sliced
1apple
1 tbsplemon-juice

Meat & Poultry

1fowl
1 pintwhite veal gravy

Dairy & Eggs

2 ozbutterChecked by You
4 tbspcreamChecked by You

Pantry / Durable

1 tbspcurry-powderChecked by You
1 tbspflour

Cooking Instructions

Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced
Fry of a pale brown, add the stock, and stew gently for 20 minutes
Rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients
Simmer for rather more than 1/2 hour
Just before serving, add the above proportion of hot cream and lemon-juice
Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)