Recipes > Meat > Curry. No. 5

Curry. No. 5


  • 2 chickens, or in the same proportion of any other kind of flesh, fish, or fowl
  • salt
  • pepper
  • onion
  • butter
  • 1 table-spoonful of curry-powder
  • juice of 2 lemons, or an equal quantity of any other souring


Cut the meat small; strew a little salt and pepper over it; add a small quantity of onion fried in butter; put the curry-powder to your meat and onions; mix them well together with about three quarters of a pint of water. Put the whole in a stewpan covered close; let it stew half an hour before you open the pan; then add the lemon juice. Let it stew again till the gravy appears very thick and adheres to the meat. If the meat floats in the gravy, the curry will not be considered as well made. Salt to your palate.


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The Lady's Own Cookery Book (1844).

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