You can add a quarter of a cocoa-nut, four tama-
rinds, a quarter of a clove of garlic✪ Chicken Curry ; these ingredients
are a great improvement.
Chicken Curry No. 2.
(Indian Recipe.)
Take a chicken weighing about \\ lbs., cut it into
the smallest joints, and wash in water ; sprinkle
over them a large teaspoonful of salt ; then cut up
two small onions, and fry them in a stewpan with a
tablespoonful of butter until brown ; now add the
CHICKEN AND RICE. 209
chicken to it, and fry for ten minutes longer. This
being done, add one tablespoonful of curry paste and
one tablespoonful of curry powder, with three wine-
glasses of cold wate✪ Chicken Curry No. 2r ; stir all well together, and stew
for ten minutes longer when it is ready.
The same quantity of mutton, veal, pigeons, mixed
vegetables, partridges, fish, rabbit, &c., may be sub-
stituted for chicken.
Chicken and Rice, or * Polio con Arroz.'
(Spanish Recipe.)
Cut a fowl into joints, wipe quite dry, and trim
neatly.
Put a wine-glass of the best olive oil in a stewpan
let it get hot, and test the heat by putting in a bit of
bread. When the bread is brown the oil is the right
heat for frying the chicken. Stir and turn the joints,
and sprinkle with salt. When the chicken is a golden
brown, add some chopped onions and one or two red
chillies, and fry all together. Meanwhile have ready
four tomatoes cut in quarters and two teacups of rice
well washed. Mix these with the chicken, then pour
in a very small quantity of broth, and stew till the
rice is cooked and the broth dried up. Sprinkle a
little chopped parsley, and serve in a deep dish with-
out a cover, as the steam must not be kept in.
Fried Chicken, or ^Gebackene Hiihner.'
(German Recipe.)
Young chickens only can be used for this. They
should be washed clean, and cut up, if small, into four,
P
2IO POULTRY.
and if large into six parts. Season with salt and a
little pepper ; roll them in flour ; fry in ^g<g and
bread crumbs ; garnish with fried parsley✪ Fried Chicken, and serve.
Send up mayonnaise sauce in a tureen.
Chicken k la Romaine.
Take a good fowl trussed as for boiling. Put into
a large stewpan four or five tablespoonsful of best
olive oil, a pinch of salt, a few cloves and a piece of
mace, a leek, and a bouquet of herbs. When the oil
is quite hot, put in the chicken and let it cook very
gently in the oil, moving it from time to time to
prevent its burning. The fowl must be turned once
or twice, so that all parts may be equally cooked.
When it is quite cooked all through, it should be of a
delicate brown colour.
Strain out all the vegetables and herbs, and pour
away some of the oil. Take the fowl out and keep it
hot. To the oil remaining in the stewpan add a few
spoonsful of good tomato puree, and a little stock.
Stir well together and stew for about ten minutes.
Have ready some macaroni✪ Chicken a la Romaine well boiled and drained,
and cut into pieces not more than i^ inches in length.
Just heat the macaroni in the sauce. Pour round, but
not over, the fowl, and serve.
Roast Chicken a la Dumas.
Truss the chicken so that the neck is bent in and
closes the aperture ; place the liver and its equivalent
of bacon inside the chicken ; tie it up so that, no spit
CHICKEN A LA MARENGO. 211 ✪ Roast Chicken a la Dumas
Page 87 · 7 recipe records on this page
Presented as published in 1882. 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
You can add a quarter of a cocoa-nut, four tamarinds, a quarter of a clove of garlic ; these ingredients are a great improvement.
Chicken Curry No. 2.
(Indian Recipe.)
Take a chicken weighing about \\ lbs., cut it into the smallest joints, and wash in water ; sprinkle over them a large teaspoonful of salt ; then cut up two small onions, and fry them in a stewpan with a tablespoonful of butter until brown ; now add the
CHICKEN AND RICE. 209
chicken to it, and fry for ten minutes longer. This being done, add one tablespoonful of curry paste and one tablespoonful of curry powder, with three wineglasses of cold water ; stir all well together, and stew for ten minutes longer when it is ready.
The same quantity of mutton, veal, pigeons, mixed vegetables, partridges, fish, rabbit, &c., may be substituted for chicken.
Chicken and Rice, or * Polio con Arroz.'
(Spanish Recipe.)
Cut a fowl into joints, wipe quite dry, and trim neatly.
Put a wine-glass of the best olive oil in a stewpan let it get hot, and test the heat by putting in a bit of bread. When the bread is brown the oil is the right heat for frying the chicken. Stir and turn the joints, and sprinkle with salt. When the chicken is a golden brown, add some chopped onions and one or two red chillies, and fry all together. Meanwhile have ready four tomatoes cut in quarters and two teacups of rice well washed. Mix these with the chicken, then pour in a very small quantity of broth, and stew till the rice is cooked and the broth dried up. Sprinkle a little chopped parsley, and serve in a deep dish without a cover, as the steam must not be kept in.
Fried Chicken, or ^Gebackene Hiihner.'
(German Recipe.)
Young chickens only can be used for this. They should be washed clean, and cut up, if small, into four,
P
2IO POULTRY.
and if large into six parts. Season with salt and a little pepper ; roll them in flour ; fry in ^g<g and bread crumbs ; garnish with fried parsley, and serve. Send up mayonnaise sauce in a tureen.
Chicken k la Romaine.
Take a good fowl trussed as for boiling. Put into a large stewpan four or five tablespoonsful of best olive oil, a pinch of salt, a few cloves and a piece of mace, a leek, and a bouquet of herbs. When the oil is quite hot, put in the chicken and let it cook very gently in the oil, moving it from time to time to prevent its burning. The fowl must be turned once or twice, so that all parts may be equally cooked. When it is quite cooked all through, it should be of a delicate brown colour.
Strain out all the vegetables and herbs, and pour away some of the oil. Take the fowl out and keep it hot. To the oil remaining in the stewpan add a few spoonsful of good tomato puree, and a little stock. Stir well together and stew for about ten minutes. Have ready some macaroni well boiled and drained, and cut into pieces not more than i^ inches in length. Just heat the macaroni in the sauce. Pour round, but not over, the fowl, and serve.
Roast Chicken a la Dumas.
Truss the chicken so that the neck is bent in and closes the aperture ; place the liver and its equivalent of bacon inside the chicken ; tie it up so that, no spit
CHICKEN A LA MARENGO. 211
Records on this page
Chicken CurryChicken Curry No. 2Chicken and RiceFried ChickenChicken a la MarengoChicken a la RomaineRoast Chicken a la Dumas