History Cookbook: Baronet’s Curry

This recipe is in categories Victorians, Main courses

About this recipe

Healthiness : (115 votes) Difficulty: 5 out of 5 difficulty

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Number of servings: 6-8

Ingredients

Equipment

Making and cooking it

Always wash your hands before preparing food.

Take a young fowl (chicken) and divide it into pieces, removing all the skin and fat
Mix a teaspoonful of cayenne pepper with two tablespoonfuls of curry powder and rub it well into the fowl. (When possible marinade meat overnight to enhance flavour)
Cut 8 large-sized onions into shreds
Put the butter into a clean frying pan, and set it over a moderate heat making sure it does not burn
As soon as it is well browned, put in the chicken, keeping it on the heat and turning it frequently with a fork till it is well browned on both sides
Pre heat a stew pot and place the chicken pieces in it
Fry the onions until they are browned and then add them to the stew pot
Deglace the pan with the sorrel juice & reduce, add to stew pot followed by the milk
Cook until meat is tender
Add the ground almonds & lemon juice to finish

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Comments

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Name: Pikapika213	28th May 2017
Omg I made this 3 or 4 times Everyone loved it Recommend this for a victorian cooking exam

Name: Bob	16th January 2016
'It was nice

Name: Alex	11th June 2013
awesome

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Pre-heat oven to 180°C/350°f/Gas Mark 4 Melt together the butter, sugar, golden syrup and...