HASHED FOWL, Indian Fashion (an Entree)

Ingredients

• The remains of cold roast fowl
• 3-4 sliced onions
• 1 apple
• 2 oz butter, pounded mace
• pepper and salt to taste
• 1 tablespoonful curry-powder
• 2 tablespoonful vinegar
• 1 tablespoonful flour
• 1 teaspoonful pounded sugar
• 1 pint gravy

Instructions

1. Cut the onions into slices, mince the apple, and fry these in the butter;
2. add pounded mace, pepper, salt, curry-powder, vinegar, flour, and sugar in the above proportions;
3. when the onion is brown, put it the gravy, which should be previously made from the bones and trimmings of the fowls, and stew for 3/4 hour;
4. add the fowl cut into nice-sized joints, let it warm through, and when quite tender, serve.
5. The dish should be garnished with au edging of boiled rice.