This week the spam folder was not so kind and brought me curried fowl. I suppose that’s better than being given a computer virus, but I seriously have to think about how much better. I made a recipe years ago with curry that turned so bad, I wouldn’t even feed it to the dog. It went straight into the trash can. It was just vile. So horribly vile. Ever since then, I’ve had a bias against curry. I know it isn’t the fault of curry, it was my fault, since I accidentally put in twice as much as the recipe required, but still, I haven’t been able to touch it since. And Fred, with his problem with anything even remotely spicy, he won’t even consider touching it. He’ll still bring p that curry experiment and shudder. I’m sure it’s a fake shudder, but still, it was really really bad.

But anyway, on to the recipe!

.???Curried Fowl. Chop fine pieces of cold fowl,
and brown 2 onions in 2 ozs. butter, add 1 teaspoonful flour, 1 dessertspoonful
 curry powder, 1 tablespoonful lemon juice, ?? pint gravy, season with salt and
pepper. Stew 20 minutes.

Well, first of all, I had no idea a dessertspoonful was an actual measure. That’s a new one. According to Wikipedia, that fountain of all knowledge, it’s equivalent to two teaspoons. I like that measure, I think I’ll use it in the future.

Google did tell me that the same book from this post, that “365 Luncheon Dishes: A Luncheon Dish for Every Day in the Year” that I found on Amazon is the same book that has this recipe. That’s weird, I chose this recipe at random. I wonder if somewhere in my spam folder is all 365 recipes from that book.

Until next time, toodles!