Ingredients

1 tablespoonful dripping    
1 tablespoonful jam
½ peeled and sliced onion    
1 apple, chopped
Juice of half a lemon     
1 tablespoonful desiccated coconut
¾ tablespoonful curry powder   
1 tablespoon allspice
1oz ground rice     
1 tablespoon sliced ripe tomato or puree
1 tablespoon Green Label Chutney

Method

Fry onion in dripping until soft.  Add curry powder and ground rice and fry for a few minutes.  Remove from heat and add chutney, jam, apple, coconut, spice and tomato and about ¾ pt of water.  Bring to boil.  Simmer for 1 hour.  Press sauce through a fine sieve, add a little lemon juice.

If there is a suspicion that they may be fishy in taste Ambrose Heath in Good Poultry and Game Dishes recommends marinating them in milk for an hour or two.  This excellent little book also describes a Cornish Curlew Pie made by pileing the Curlew bodies with onion before covering and baking.

Early season curlew have fed on the moors and cornfields and are delicious – those shot in the hard weather when their diet is crabs will need a stronger flavoured sauce.

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