Mrs Beetons Poultry and Game Revisited
An Indian Dish of Fowl
(An Entree)
Leftover Cold Roast Fowl
3-4 Onions, sliced
1 tbsp Curry Powder
Salt, to taste
Divide the fowl into joints.
Slice and fry the onions in a little butter, taking care not to burn them.
Sprinkle a little curry powder and salt over the fowl
Fry, pile them high in the centre of the dish.
Cover with the onion and serve with a cut lemon on a plate.
Care must be taken that the onions are not greasy, they should be quite dry, but not burnt.
Time: 5 minutes to fry the onions, 10 minutes to fry the fowl.
Seasonable during the winter month.
AN INDIAN DISH OF FOWL
(an Entree)
959. INGREDIENTS - The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of curry-powder, salt to taste.
Mode - Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy: they should be quite dry, but not burnt.
Time - 5 minutes to fry the onions, 10 minutes to fry the fowl.
Average cost, exclusive of the fowl, 4d.
Seasonable during the winter month.
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