A Dry Currie

Ingredients

• 1 fowl fowl, skinned and jointed into small pieces
• 2–3 tablespoonsful currie-powder
• 1 slice butter
• 2–3 large onions
• 4–5 whole eschalots (shallots)
• 1 morsel butter
• 1/4 pint gravy, broth, or boiling water
• 1–2 whole acid apple, good boiling kind
• 2–3 whole lettuces (hearts)

Instructions

1. Skin and cut the fowl into small joints, or use mutton cut into small thick cutlets free from fat and bone.
2. Rub the meat thoroughly with a mixture of currie-powder, flour, and salt — about 2 to 3 tablespoonsful of the powder mixture in total.
3. Dissolve a good slice of butter in a deep, well-tinned stewpan or saucepan and shake it over a brisk fire for 4 or 5 minutes, or until it begins to take colour.
4. Add the meat to the pan and brown it well and equally, shaking the pan vigorously every minute or two and turning the meat frequently, without scorching.
5. Lift the browned meat out and set aside.
6. Throw the finely minced onions and eschalots into the pan, add a morsel of butter if needful, and fry them until they begin to soften.
7. Add a quarter pint of gravy, broth, or boiling water to the pan.
8. Add the acid apple and the shredded lettuce hearts or cabbage.
9. Stew the whole slowly until it resembles a thick pulp, adding additional liquid if needed to prevent drying.
10. Return the meat to the pan and simmer very softly until done, 45 minutes to 1 hour.
11. Prawns, shrimps, or boiled lobster flesh may be slowly heated through and served in this currie sauce.