The first English curry house opened in London as early as in 1811 and towards the beginning of the Victorian era (she was born in 1819) exotic spices were getting more and more available. Cook books which were published by the mid 1800s featured many types of curry recipes, and towards the end of 1870 dry spices become so cheap that even farmers with a limited income could indulge in a curry dish from time to time.
1 roasting chicken
1 teaspoon cayenne pepper
2 tablespoons curry powder*
8 large onions
¼ lb butter
¼ pint milk
20 almonds, blanched and pounded
1 wineglass sorrel juice
* The best turmeric: six ounces, coriander seeds: ten ounces, cummin seed: two ounces, all well pounded and sifted together. Cayenne and black pepper to be added to taste when the curry is made.
 Take a young fowl (chicken) and divide it into pieces, removing all the skin and fat.
 Mix a teaspoonful of cayenne pepper with two tablespoonfuls of curry powder and rub it well into the fowl. (When possible marinade meat overnight to enhance flavour).
 Cut 8 large-sized onions into shreds.
 Put the butter into a clean frying pan, and set it over a moderate heat making sure it does not burn.
 As soon as it is well browned, put in the chicken, keeping it on the heat and turning it frequently with a fork till it is well browned on both sides.
 Pre heat a stew pot and place the chicken pieces in it.
 Fry the onions until they are browned and then add them to the stew pot.
 Deglace the pan with the sorrel juice & reduce, add to stew pot followed by the milk.
 Cook until meat is tender.
 Add the ground almonds & lemon juice to finish.