CURRIED FOWL OR CHICKEN (Cold Meat Cookery)

Ingredients

• The remains of cold roast fowls
• 2 large onions
• 1 apple
• 2 oz butter
• 1 dessertspoonful curry-powder
• 1 teaspoonful flour
• 1/2 pint gravy
• 1 tablespoonful lemon-juice

Instructions

1. Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints;
2. fry these in the butter of a nice brown;
3. then add the curry-powder, flour, and gravy, and stew for about 20 minutes.
4. Put in the lemon-juice, and serve with boiled rice, either placed in a ridge round the dish or separately.
5. Two or three shallots or a little garlic may be added, if approved.