I tried my hand at this vintage curried fowl concoction this week, and I must say, it was a delightful trip back in time. I found myself chopping onions and apples side by side, a combination that initially seemed peculiar but ultimately created a lovely sweet and savoury base. The star of the show, however, was the curry powder. In the 19th century, curry was a novel ingredient in British kitchens, and this recipe uses it to transform humble leftovers into something exotic. The lemon juice added a bright, zesty note that cut through the richness of the dish, a clever touch that I might have overlooked in my haste to modernize. This dish is perfect for the weeknight cook looking to spice up their leftovers. The combination of apple and onion might seem unusual, but it works beautifully, adding depth and sweetness to the curry. Serve it with rice, as Mrs. Beeton suggests, and you'll have a meal that's comforting and exciting all at once. The next time you're staring down a fridge full of leftovers, give this one a try — it's a delicious way to honor the past while enjoying the present.