I tried Mrs. Beeton's Curried Fowl this week, and I must say, it was a delightful trip back in time. I found the combination of ingredients simple yet intriguing — particularly the inclusion of minced apple, which I hadn't expected but which added a subtle sweetness that balanced the heat of the curry beautifully. The fowl, cut into small joints, cooked tenderly in the stewpan, absorbing the rich flavors of the onions, butter, and spices. This dish would be perfect for a weeknight cook looking to impress without too much fuss. The use of veal gravy might seem old-fashioned, but it lends a depth of flavor that's hard to beat. I served it with boiled rice, piling it high on the side as Mrs. Beeton suggested, and it made for a hearty, satisfying meal. The lemon-juice and cream added at the end provide a tangy finish that lifts the whole dish. If you're after a comforting, flavorful meal with a touch of vintage charm, give this one a go.