Recipes > Meat > Curry. No. 4

Curry. No. 4


  • 2 chickens
  • 3 large onions
  • about 2 ounces of butter
  • 1/4 ounce of curry-powder
  • salt
  • 1/4 pint of cream
  • juice of 2 lemons
  • rice


Skin and prepare the 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 the onions, and fry them in the butter. Put in the chickens, and fry them together till they are brown. Take the 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 the cream and lemon juice. Have rice boiled dry to eat with it. Rabbits do as well as chickens.


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The Lady's Own Cookery Book (1844).

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