Curry of Cold Roast Fowl
A historical recipe from La cuisine creole, by Lafcadio Hearn (1885).
A historical recipe
La cuisine creole: a collection of culinary recipes from leading chefs and noted Creole housewives, who have made New Orleans famous for its cuisine, by Lafcadio Hearn (1885). Project Gutenberg eBook #75027.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Also printed in: La cuisine creole (1885).
Source and licence
From La cuisine creole, by Lafcadio Hearn (1885). Digitised by Project Gutenberg, eBook #75027 (https://www.gutenberg.org/ebooks/75027). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
United States. Associated with United States by the book is about Louisiana Creole cookery (Cooking, Creole); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
Method
- Take two large onions, two apples, two ounces of butter, a dessertspoonful of curry powder or paste, half pint of gravy or soup-stock, one spoonful of lemon juice and two tomatoes.
- Fry the fowl and the onions in butter to a light brown color;
- stew the apples, or fry them also.
- Put all, onions, apples, gravy and fowl, with the tomatoes and lemon juice into a stewing pan and let it stew thirty minutes;
- then serve with boiled rice.
- If curry paste is used instead of curry powder, no lemon is required.