Mrs Beeton Curried Fowl
This is an
original Mrs. Beeton recipe taken from her famous book,
Beeton’s Book of Household Management. Both the quantities and text
have been reproduced as originally published, with the exception of a
little reformatting of the ingredient list to make it easier to follow.
1oz = 25g
1lb = 450g
1 gill =
1 teacup =
1 pint =
1 quart =
2 oz. of butter,
3 onions sliced,
1 pint of white veal gravy,
1 tablespoonful of curry-powder,
1 tablespoonful of flour,
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 1/2 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
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
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