Bengal Curry

Ingredients

• two young chickens
• a chopped onion
• a bay leaf
• a teaspoonful of salt
• one can of Spanish sweet peppers
• a tablespoonful of butter
• two of flour
• half a pint of water
• half a cupful of thick, stewed tomatoes
• two teaspoonfuls of curry
• half a cupful of thick cream

Method

1. 1

   Cut two young chickens into joints the same as for fricassee.

2. 2

   Put the dark meat and bony pieces in the bottom of the saucepan, the white meat on top.

3. 3

   Cover with boiling water, bring quickly to a boil, and simmer gently for one hour; add a chopped onion, a bay leaf, a teaspoonful of salt, and simmer for thirty minutes longer.

4. 4

   The chicken must be very tender.

5. 5

   Press through a sieve one can of Spanish sweet peppers; do not use any of the oil in which they are canned.

6. 6

   Rub together a tablespoonful of butter and two of flour; add half a pint of water in which the chicken was boiled, and the peppers that have been pressed through a sieve; add half a cupful of thick, stewed tomatoes, and stir the whole until it reaches the boiling point.

7. 7

   Put two teaspoonfuls of curry in a bowl, add just a little stock to moisten; add this to the other sauce; then add grated onion.

8. 8

   Cook, stirring constantly, for five minutes.

9. 9

   Take from the fire, and add half a cupful of thick cream and another tablespoonful of butter.

As published

This recipe was extracted from My best 250 recipes (1907) by Sarah Tyson Heston Rorer, page 35. The excerpt below is the record exactly as published.

a teaspoonful of salt; stand it where it will not boil, but will get very hot. Put the venison in a dry frying-pan over the fire, turn it constantly for five minutes; or in your broiler, and broil for eight minutes, turning every minute. Put it at once on the platter, pour over the sauce, and send to the table. POTTED PIGEONS Pigeons are better cooked in a moist heat. Singe, truss them in good shape, and put them in a baking-pan. Put them in a hot oven and keep them there until they are nicely browned. While 124 My Best 250 Recipes they are browning rub together two tablespoon- fuls of butter and two of flour; add a pint of stock; stir until boiling; add a teaspoonful of browning or kitchen bouquet, chopped onion, a bay leaf, a teaspoonful of salt and a saltspoonful of pepper. Arrange the pigeons in a pot, cas- serole-dish or saucepan, pour over the sauce, cover, and put in the oven to cook slowly for one hour and a half. Pass with these boiled rice, peas or asparagus tips and a sour jelly. SMALL BIRDS Blackbirds, reedbirds and other small birds may be roasted whole, or put them in scooped-out potatoes, fasten with a skewer, and bake for half an hour. Serve them in the potatoes with brown sauce poured over. Grouse are very good wrapped in a piece of bacon, then dusted with salt and pepper, rolled in oiled paper, and baked for half an hour in a quick oven, basting once or twice with hot stock. While they are baking mix two tablespoonfuls of Worcestershire sauce with the juice of two lemons. Baste the birds well with this, and dish on buttered toast. PANNED BIRDS This recipe will answer for all land birds. Split them down the back, remove the intestines, My Best 250 Recipes 125 and wipe the birds with a damp cloth. Put them in a baking-pan, flesh side up; cover the bottom of the pan with half a pint of hot stock or water. Put them in a very hot oven for fifteen minutes; baste, and dust with salt and pepper. Take out one bird and put the rest back for another fifteen or twenty minutes, according to the size. Cut the underdone bird in pieces and squeeze out all the juice. Grind or chop the breast and rub it with the livers, which have been boiled for twenty min- utes. Add to them the juice, and two ounces of melted butter; heat over hot water. Dish each bird on a slice of toast, baste with the liver sauce, garnish with a sour jelly, and serve at once. OPOSSUM Skin, singe and wipe the opossum inside and out, then hang in a cold place for several days. Boil and mash four good-sized white potatoes; add a cupful of black walnuts chopped fine; add a teaspoonful of salt, a grating of onion, and a dash of pepper. Fill the opossum, sew it up, place it in the roasting-pan, pour over a quart of boiling water or stock, dust with salt and pepper, and roast for three hours, basting frequently. Have the oven very hot at first, then cool it down to about 240° Fahrenheit. Serve with this kale or spinach and panned baked apples, or apple sauce and cornbread. 126 My Best 250 Recipes TO COOK AN OLD FOWL Draw and truss it in shape; do not stuff. Put inside a tablespoonful of chopped onion and a dusting of salt and pepper. Brown it quickly in a hot oven, then roll it in oiled paper, replace it in the pan, add a cupful of hot water, cover with another pan, and cook slowly for one hour and a half. A BROWN FRICASSEE This is one of the daintiest of chicken dishes. Singe, draw and disjoint a chicken as you would for stewing; put two tablespoonfuls of butter in a saucepan; when hot, not brown, put in the breasts of the chicken, flesh side down; let them cook quickly ; take them out, being careful not to brown the butter. Add two tablespoonfuls of flour; mix; add a pint of water or stock, a level teaspoonful of salt, two bay leaves, and a table- spoonful of grated onion; when boiling add the chicken, putting the rough pieces, like the rack and back, in the bottom, then the dark meat, and on top the white pieces, flesh side down. Cover the saucepan, and simmer gently for one hour. When the chicken is tender, dish ; remove the fat from the surface of the sauce, take it from the fire, add the yolk of one egg beaten with four tablespoonfuls of cream; strain this over the chicken; dust it thickly with chopped parsley or chopped celery and garnish the dish with tiny My Best 250 Recipes 127 milk biscuits, squares of toast, or squares of care- fully fried white commeal mush. Pass currant or guava jelly; or serve with rice. A CREOLE STEW Draw, singe and disjoint a chicken; put two tablespoonfuls of butter in a saucepan; add three good-sized onions cut in very thin slices; cook until the onion is soft without browning. Put in the chicken, the rougher pieces first, then the white meat on top. Add half a pint of finely- chopped celery and sufficient strained stewed tomatoes to cover the chicken, about one quart. Simmer gently for one hour; add a level tea- spoonful of salt, a saltspoonful of pepper or one sweet pepper chopped fine. Have ready one pint of fresh corn cut from the cob, or one can of corn ; spread this over the top, cover and heat thor- oughly. Dish the chicken in the middle of a large platter, put the corn on top, and strain over the sauce. Serve with plain boiled rice. BENGAL CURRY Cut two young chickens into joints the same as for fricassee. Put the dark meat and bony pieces in the bottom of the saucepan, the white meat on top. Cover with boiling water, bring quickly to a boil, and simmer gently for one hour ; add a chopped onion, a bay leaf, a teaspoonful of 128 My Best 250 Recipes salt, and simmer for thirty minutes longer. The chicken must be very tender. Press through a sieve one can of Spanish sweet peppers; do not use any of the oil in which they are canned. Rub together a tablespoonful of butter and two of flour"; add half a pint of water in which the chicken was boiled, and the peppers that have been pressed through a sieve; add half a cupful of thick, stewed tomatoes, and stir the whole until it reaches the boiling point. Put two tea- spoonfuls of curry in a bowl, add just a little stock to moisten; add this to the other sauce; then add grated onion. Cook, stirring constantly, for five minutes. Take from the fire, and add half a cupful of thick cream

Cook this with the app: pantry check, scaling, and the assistant.