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History Cookbook: Baronet’s Curry

This recipe is in categories Victorians, Main courses
About this recipe
Healthiness : (30 votes)
Difficulty:  5 out of 5 difficulty
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
Always wash your hands before preparing food Always wash your hands before preparing food.

  1. Take a young fowl (chicken) and divide it into pieces, removing all the skin and fat
  2. 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)
  3. Cut 8 large-sized onions into shreds
  4. Put the butter into a clean frying pan, and set it over a moderate heat making sure it does not burn
  5. 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
  6. Pre heat a stew pot and place the chicken pieces in it
  7. Fry the onions until they are browned and then add them to the stew pot
  8. Deglace the pan with the sorrel juice & reduce, add to stew pot followed by the milk
  9. Cook until meat is tender
  10. Add the ground almonds & lemon juice to finish
Baronet’s Curry - print view  Baronet’s Curry - print view

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Comments
There are 4 comments for this recipe.
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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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