Recipes > Meat > Curry, Indian. No. 1

Curry, Indian. No. 1


  • meat
  • onions
  • a small piece of garlic
  • 8 almonds
  • 8 sweet chesnuts
  • 1 or 2 spoonfuls of curry-powder
  • 1 large tea-cupful of strong good gravy
  • a large piece of butter


Curry may be made of chicken, rabbits, lobster, or of any species of fish, flesh, or fowl. Fry the material with onions, as for mulligatawny, the garlic, almonds, and sweet chesnuts. Put it all into a stewpan, with the curry-powder, gravy, and butter. Let the whole stew gently till the gravy becomes very thick and is nearly evaporated.

Particular attention should be paid in sending this dish up hot, and always with plenty of rice in a separate dish; most people like pickle with it.


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The Lady's Own Cookery Book (1844).

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