FOWL, Curried.
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. Mode.—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 ½ hour, and 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. Time.—50 minutes. Average cost, 3s. 3d. Sufficient for 3 or 4 persons. Seasonable in the winter.
Note.—This curry may be made of cold chicken, but undressed meat will be found far superior.