Curried Fowl

Ingredients

• 1 fowl
• 2 oz butter
• 3 onions sliced
• 1 pint white veal gravy
• 1 tablespoonful curry-powder
• 1 tablespoonful flour
• 1 apple
• 4 tablespoonful cream
• 1 tablespoonful lemon-juice

Instructions

1. Put the butter into a stewpan, with the onions sliced, the fowl cut into small joints, and the apple peeled, cored, and minced.
2. Fry of a pale brown, add the stock, and stew gently for 20 minutes;
3. rub down the curry-powder and flour with a little of the gravy, quite smoothly, and stir this to the other ingredients;
4. simmer for rather more than 1/2 hour, and just before serving, add the above proportion of hot cream and lemon-juice.
5. Serve with boiled rice, which may either be heaped lightly on a dish by itself, or put round the curry as a border.