History Cookbook: Baronet’s Curry
This recipe is in categories Victorians, Main courses
About this recipe
Healthiness : (122 votes)
Difficulty: 
Preparation Time: 25 minutes
Cooking Time: 45 minutes
Number of servings: 6-8

Preparation Time: 25 minutes
Cooking Time: 45 minutes
Number of servings: 6-8
Ingredients
- 1 roasting chicken
- 1 teaspoon cayenne pepper
- 2 tablespoons curry powder
- 8 large onions
- ¼ lb butter
- ¼ pint milk
- 20 almonds, blanched and pounded
- 1 lemon
- salt
- 1 wineglass sorrel juice
Equipment
- Measuring jug
- Knife
- Chopping board
- Teaspoon
- Tablespoon
- Wineglass
- Large knife
- Wooden spatula
- Frying pan
- Weighing scales
Making and cooking it

- 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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