Chicken, Cuxried (another way).— Take
the remains of a cold fowl cut it into neat
joints, and put aside until wanted. Fry a
finely-minced apple and an onion sliced, in some
hot butter or lard. When they are lightly
browned, press them through a sieve and put
the pulp into a saucepan with a pint of good
gravy Thicken this with a dessert-spoonful
of curry powder, a dessert-spoonful of curry
paste, and a dessert- spoonful of ground rice;
boil it gently until it is smooth and thick. Put
in the pieces of chicken and let them remain
until they are quite hot ; squeeze a little lemon-
juice over, and just before serving, add a table-
spoonful of thick cream. Serve the curry with
rice (see liice Boiled for Curry) piled round the
dish. Time, half an hour. Sufficient for three
persons✪ Chicken Curry. Probable cost, lOd., exclusive of the
cold fowl.
Chicken Cutlets.— Cut into small neat
joints a couple of young chickens, remove the
skin and bones, and season each \i\ecc with salt,
cayenne, and a little pounded mace ; then dii>
it into egg, and strew thickly over it some
finely-grated bread-crumbs. Put the bones,
&c., into a saucepan, -with a carrot, an onion
stuck with two cloves, a small piece of thin
lemon-rind, a little salt, seven or eight pepper-
corns, and a pint of water or stock, if at hand.
Let these simmer gently for one hoiu- and a
half, then strain the gravy, and thicken it with
a little brown thickening, or failing this a little
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flour and butter, and add a table -spoonful of
mushioom ketchup, and a squeeze of lemon-
juice. Keep the sauce hot. Fry the prepared
cutlets in hot butter or lard✪ Chicken Cutlets till they are nicely
browTied; turn them two or three times that
they may be equally cooked. Pile them high
in a hot dish, and pour the gra\y round them,
or send it to table in a tureen. Time, ten to
fifteen minutes to fry the cutlets. Hufficient
for a medium-sized dish. Probable cost, 2s. 6d.
each chicken.
Chicken Cutlets (another way). — Take
two large chickens, which have been gently
stewed until done, then pressed between two
dishes until cold. Kemove the flesh of the
breast and wing on either side of the bone,
thus making four fillets. Then take the meat
imder the wings, and any nice pieces you can
find, and flatten them into the shape and size
of the first ; dip these cutlets into beaten egg,
and strew over them bread-crumbs mixed with
salt, pepper, and powdered mace. Make some
gravy as in the last recipe, and keep it hot.
Cut as many sijjpets of bread✪ Chicken Cutlets (another way) as there are cut-
lets, make them all of the siime shape and size,
and fry them in hot butter till they are lightly
browned. Place them on a hot dish, fry the
cutlets, and place one upon each sippet. Pour
the gravy round, and serve. Time, five or six
minutes to fry the cutlets. Allow one cutlet
for each person. Probable cost, exclusive of
the chicken, 8d.
Page 358 · 3 recipe records on this page
Presented as published in 1892. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Chicken, Curried (another way).— Take the remains of a cold fowl cut it into neat joints, and put aside until wanted. Fry a finely-minced apple and an onion sliced, in some hot butter or lard. When they are lightly browned, press them through a sieve and put the pulp into a saucepan with a pint of good gravy Thicken this with a dessert-spoonful of curry powder, a dessert-spoonful of curry paste, and a dessert- spoonful of ground rice; boil it gently until it is smooth and thick. Put in the pieces of chicken and let them remain until they are quite hot ; squeeze a little lemon-juice over, and just before serving, add a tablespoonful of thick cream. Serve the curry with rice (see Rice Boiled for Curry) piled round the dish. Time, half an hour. Sufficient for three persons. Probable cost, lOd., exclusive of the cold fowl.
Chicken Cutlets.— Cut into small neat joints a couple of young chickens, remove the skin and bones, and season each piece with salt, cayenne, and a little pounded mace ; then dii> it into egg, and strew thickly over it some finely-grated bread-crumbs. Put the bones, &c., into a saucepan, -with a carrot, an onion stuck with two cloves, a small piece of thin lemon-rind, a little salt, seven or eight peppercorns, and a pint of water or stock, if at hand. Let these simmer gently for one hoiu- and a half, then strain the gravy, and thicken it with a little brown thickening, or failing this a little
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flour and butter, and add a table -spoonful of mushioom ketchup, and a squeeze of lemonjuice. Keep the sauce hot. Fry the prepared cutlets in hot butter or lard till they are nicely browned; turn them two or three times that they may be equally cooked. Pile them high in a hot dish, and pour the gravy round them, or send it to table in a tureen. Time, ten to fifteen minutes to fry the cutlets. Sufficient for a medium-sized dish. Probable cost, 2s. 6d. each chicken.
Chicken Cutlets (another way). — Take two large chickens, which have been gently stewed until done, then pressed between two dishes until cold. Kemove the flesh of the breast and wing on either side of the bone, thus making four fillets. Then take the meat imder the wings, and any nice pieces you can find, and flatten them into the shape and size of the first ; dip these cutlets into beaten egg, and strew over them bread-crumbs mixed with salt, pepper, and powdered mace. Make some gravy as in the last recipe, and keep it hot. Cut as many sippets of bread as there are cutlets, make them all of the siime shape and size, and fry them in hot butter till they are lightly browned. Place them on a hot dish, fry the cutlets, and place one upon each sippet. Pour the gravy round, and serve. Time, five or six minutes to fry the cutlets. Allow one cutlet for each person. Probable cost, exclusive of the chicken, 8d.
Records on this page
Chicken CurryChicken CutletsChicken Cutlets (another way)