Burdwan Stew

Ingredients

• a cold cooked chicken
• dust these with fine flour
• salt
• white pepper
• a glass of sherry
• two of water or weak stock
• a spoonful of essence of anchovy
• Lemon juice
• a little white roux

Method

1. 1

   Cut chicken into joints, dust with flour, salt, and pepper.

2. 2

   Mix pickled walnut, capsicums, onions with sherry, water, and essence.

3. 3

   Pour over chicken and heat gently until onions are tender.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.

Burdwan Stew. — Cut up a cold cooked chicken into neat joints, and dust these with fine flour, salt, and white pepper ; slice down a pickled walnut, one or two pickled capsicums, and two blanched onions, mix these well with a glass of sherry, two of water or weak stock, and a spoonful of essence of anchovy ; pour this all over the chicken, and let it all heat together gently. Lemon juice and a little white roux

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