The complete Indian housekeeper & cook

(k Chicken, Fricassee.— This is generally made from cold chicken, when it consists of meat warmed up in a white veloute' sauce. A\When, however, it is made from a raw chicken, it will be found bestto parboil the bird whole in milk and then joint it. This prevents the meat shrinking, and makes it far more juicy. Indian cooks put ground almonds in the sauce. This is a mistake. The milk in which the bird has been boiled will of course make the sauce. 7. Chicken, Fried. — Cut a raw chicken into fillets, roll in chopped parsley and onion juice. Dip each fillet in a good frying batter, as above, and fry a golden brown. Drain on a napkin to dry all grease, and serve with Robert sauce. 8. Chicken Cutlets, Dressed.— Divide the chicken into cutlets. Set in a little salad oil or melted butter, garlic and seasonings, till half done. Take 10 units of any thick sauce and 1/2 a unit of lemon juice. Put the cutlets into it for five minutes, Then remove the cutlets, and set the sauce with two units yolk of egg. Mask the cutlets well with the sauce, and when cold dip in frying batter and fry crisp. Serve with any piquant sauce. 9. Chicken Rolls. — Bone a chicken, opening it from the back. Trim to an even square, and use the trimmings to make a forcemeat with bread-crumbs, parsley, chopped bacon, &c. Spread lightly over the chicken, roll up in an even roll, and skewer or sew together. Stew very gently in stock or milk. When done cut in rounds about half an inch thick, and dip each piece in reduced veloute sauce. Serve with any garnishing in the centre. Or you may use brown sauce as a variety. The same method is excellent, served cold with mayonnaise sauce and salad of tomatoes and cucumbers in the hot weather. 10. Chicken Soubise. — One tender young chicken, either whole or in pieces, 8 units sliced young green onions, using only the white part, 2 units butter, 2 of cream, 20 of milk, salt and black pepper to taste. Put all in a degchi and lute the cover on with a paste. Simmer for several hours at the slowest possible fire. The art lies in cooking this dish so that it shall not take the least colour. It may require thickening with flour. 11. Chicken and Tomatoes.— Cut a chicken into joints, removing the big bone from the legs. Fry in 3 units of salad oil, with a clove of garlic, and some bay leaves. Pour away the oil, add 2 units thick tomato conserve, 3 units white wine, 2 of strong gravy mixed The Complete Indian with 1 of curry powder or paste. Simmer for quarter of an hour, and serve in a border of rice. Macaroni and a rasp of cheese may be added. ^ 12. China Hash.— Forty units raw minced mutton, 20 of shred lettuces, 20 of peas, 10 of carrots and turnips minced, .5 of water, 2 of hutter, some salt, pepper. Put all together, stir till hot, then cover and simmer for two hours. Serve with rice. A teaspoon of curry powder is an improvement. 1-3. Cold Meat, Glacd — Cut the meat in ovals about 1/2 inch thick. Lay in a stewpan with some hutter, fry lightly on either side, add some good gravy, and stew for ten minutes, Thicken the sauce to a glaze, and pour over the meat. Dress the collops neatly round any garnishing, and pour a brown or white sauce round. Tomatoes in the centre and spinach sauce looks well.