Curry was created by the arrival of the British in India in the seventeenth century, beginning as bowls of spicy sauce used, Lizzie Collingham writes, to add "bite to the rather bland flavours of boiled and roasted meats." The 1758 edition of Hannah Glasse's "The Art of Cookery" contains what Clarissa Dickson Wright calls a "famous recipe" which describes how "To make a currey the Indian way"; it flavours chicken with onions fried in butter, the chicken being fried with turmeric, ginger and ground pepper, and stewed in its own stock with cream and lemon juice. Dickson Wright comments that she was "a bit sceptical" of this recipe, as it had few of the expected spices, but was "pleasantly surprised by the end result" which had "a very good and interesting flavour".