Receipt For A Dish Of Curry
From the treasured pages of Receipt book of Elizabeth Smith
Written by Elizabeth Smith
Receipt For A Dish Of Curry
"Cut two Chickens as for fricassees, Wash them clean and put them in a Stew pan with as much water as will cover them Sprinkle them with a large Spoonful of salt, and let them boil till tender, covered close all the time, and Skim them well; when boiled enough, take up the Chickens and put the liquor, them into a pan, then put half a pound of fresh butterr in the pan, and brown it a little, put into it two cloves of garlick and a large onion sliced, and let these all fry till brown, often shaking the pan; then, put in the Chickens and sprinkle over them two or three Spoonfuls of Curry powder; then cover the pan Close and let the Chickens do till brown, Often shaking the pan; then put in the liquor the Chickens were boiled in, and let all stew till tender. if acid is agreeable, squeeze the juice of a lemon or orange in it."
Note on the Original Text
The recipe is written in the instructive, narrative style typical of 18th-century English cookery, with few precise measurements—leaving much to the cook’s own judgment and experience. Older spellings like ‘Spoonful’ and phrases such as ‘do till brown’ show the informal, oral nature of such receipts (an older word for recipe). Step order is crucial but not always explicit, and instructions often mix action with timing cues—‘Skim them well’—requiring attentiveness. Period spellings (e.g., 'boiled enough') and ocassional capitalization lend it a charming, conversational air.
Title
Receipt book of Elizabeth Smith (1775)
You can also click the book image above to peruse the original tome
Writer
Elizabeth Smith
Era
1775
Publisher
Unknown
Background
Step into the refined kitchens of the late 18th century with Elizabeth Smith, whose culinary wisdom offers a charming taste of Georgian elegance and time-honored recipes to delight any palate.
Kindly made available by
Folger Shakespeare Library
This recipe comes from Elizabeth Smith, an Englishwoman writing sometime between 1749 and 1800—a period when Britain’s relationship with India was growing, and exotic tastes were making their way into fashionable households. ‘Curry’ began appearing in English cookbooks during the 18th century, often interpreted rather loosely with ample butter and the newfangled ‘curry powder’ blends being invented in Britain, rather than imported from India. Recipes like this would have been novel and exciting for the English palate: spicy, aromatic, and just a little bit mysterious.
In the late 18th century, a household cook would have used a large iron stewpan or Dutch oven for simmering the chicken, and a heavy-bottomed frying pan or shallow stewpan for browning the butter and onions. A ladle, wooden spoon, and sharp knife for jointing and slicing, plus a strainer or skimmer for removing the chicken and scum, rounded out the essential kit. Cooking would have taken place over an open fire or a wood- or coal-burning range.
Prep Time
20 mins
Cook Time
1 hr 10 mins
Servings
8
We've done our best to adapt this historical recipe for modern kitchens, but some details may still need refinement. We warmly welcome feedback from fellow cooks and culinary historians — your insights support the entire community!
Ingredients
- 2 chickens (about 3.3 lbs each), jointed
- 6–8 cups water (or enough to cover chicken)
- 0.6 oz sea salt (1 heaping tablespoon)
- 8 oz unsalted butter
- 2 cloves garlic, peeled
- 1 large onion (about 7 oz), sliced
- 1–1.5 oz curry powder (2–3 tablespoons, to taste)
- Juice of 1 lemon or orange (optional)
Instructions
- Cut two chickens (about 3.3 lbs each) into pieces as you would for a fricassee—separating the joints.
- Wash thoroughly and place in a large saucepan, covering with enough water to just submerge all the pieces (about 6 to 8 cups).
- Add a heaping tablespoon (about 0.6 oz) of salt.
- Cover tightly, bring to a gentle boil, skimming off any scum, and simmer until the chicken is tender, about 30–40 minutes.
- Remove the chicken pieces and reserve the cooking liquid.
- In a large sauté pan or Dutch oven, melt 8 oz unsalted butter over medium heat until it just begins to brown.
- Add two peeled cloves of garlic and a large onion (about 7 oz), sliced thinly.
- Fry until golden and aromatic, stirring or shaking the pan frequently.
- Return the chicken to the pan and sprinkle generously with 2–3 tablespoons (about 1–1.5 oz) of curry powder.
- Mix well, cover, and let cook until the chicken and onions are thoroughly browned, stirring or shaking the pan regularly.
- Pour in the reserved chicken broth, enough to come halfway up the chicken pieces (about 3 cups), and simmer gently, covered, until the chicken is tender and the sauce has thickened, about 20–30 minutes.
- Taste, and if you enjoy a tangy note, squeeze in the juice of one lemon or orange before serving.
Estimated Calories
650 per serving
Cooking Estimates
You will need about 20 minutes to cut up the chicken and prepare the ingredients. Cooking the chicken and finishing the curry takes about 70 minutes. Each serving contains about 650 calories. This recipe makes 8 servings.
As noted above, we have made our best effort to translate and adapt this historical recipe for modern kitchens, taking into account ingredients nowadays, cooking techniques, measurements, and so on. However, historical recipes often contain assumptions that require interpretation.
We'd love for anyone to help improve these adaptations. Community contributions are highly welcome. If you have suggestions, corrections, or cooking tips based on your experience with this recipe, please share them below.
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