No. 28. CURRIED FOWL (a Joint). |
- 1 good-sized Fowl and Curry Stuffs.
Everything same as for Madras Curry, but an extra spoon of coriander powder and spoonful of cocoanut scraped up fine (i.e., in England I have seen and also used cocoanut scraped and preserved in tins by some firm in London). This cocoanut can add to all kinds of brown Curries, as it gives flavour to Curry; but it is a new idea, not suitable or used in the East for a Curry. Dress the fowl as for boiling, and boil it for few minutes (underdone). Keep this to a side, but don't waste the broth. Now place a large stew-pan on fire (large enough to hold the fowl), slice one large onion and fry in the butter. When nicely brown take out the onions and put in the fowl, and fry it all sides nice and gold colour, take the fowl out of the pan. Now add all the Curry stuffs, spices, ginger, garlic, etc., etc., and the broth that the fowl has been boiled in, and a half-pint of milk and bay leaves. Let all these simmer till the Curry Sauce is reduced to a pint or little more. Now add the fowl and turn it occasionally; do not let it burn. When serving, add a few drops of lemon juice or vinegar (pickled), a spoonful of cream, salt to taste, and cayenne if preferred. Send to table on a flat dish large enough to carve the fowl, and leave enough gravy to go round the table; I mean not juicy, neither dry. The above should be treated as a joint. If any left can be warmed up in frying-pan, the fowl cut in pieces, and send to table with fried potatoes, garnished with nice green cabbage (boiled), or Brussels sprouts will do best. The above will do better on a Sunday for dinner, as thus:— Not a bad dinner for a small party. | | | Beef, mullagatawny, and rice. | | | Curried fowls, and plenty of vegetables and potatoes. | | | | | Some kind of pudding. | |
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