Curry

Appears in

Published 1932

About

This is a highly spiced stew which was prepared in England as long ago as the reign of King Richard II. Two ‘receipts’ for curry powders are given in the roll compiled by his master cooks about the year 1390. (Dr. Thudichum.)

But the greatest modern authority on curries and curry-making is Colonel Kenney Herbert.

The following directions are condensed from his chapter on curries in Commonsense Cookery, published about thirty years ago.

‘In India there is a curry for almost every province’; we will be content with two, Madras Curried Chicken; and Ceylon Prawn Curry, as they are both representative but entirely different.

Part of

Luncheon, Dinner and Supper Dishes

5 Oven Cookery and Stews