Chicken a la Como

Ingredients

• a young fowl
• six tomatoes
• three red chillies chopped fine
• a very little garlic
• two table-spoonfuls of rich gravy

Method

1. 1

   Cut up the fowl and cook in a stewpan with butter and salad oil until brown.

2. 2

   Add tomatoes, chillies, garlic, and gravy.

3. 3

   Cook slowly for a couple of hours with the lid tightly closed.

4. 4

   Serve with tomatoes around.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 36. The excerpt below is the record exactly as published.

Chicken a la Como Cut up a young fowl and cook it in a stewpan with butter and salad oil till brown, then add six tomatoes, three red chillies chopped fine, a very little garlic, and two table-spoonfuls of rich gravy

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