Curried Fowl

Preparation info

    • Difficulty


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • Remains of 2 cold roast fowls
  • 1 sliced onion
  • 2 oz.


Cut fowl into neat pieces (use bones and trimmings for stock). Fry sliced onion lightly in butter in a saucepan, stir in flour and curry powder, cook 3 min. Stir in stock, bring to boil. Add sliced apple, chutney, lemon juice and seasoning; simmer gently for ½ hr. Put in fowl, keep hot, but not simmering, for ½ hr. Dish fowl, pour sauce over (strain if liked). Garnish and serve accompaniments a