Chicken a la Turque
From Mrs. Roundell's Practical cookery book, 1898
Serves 1
Serve with extra sauce in a sauce-boat.
Presented as published in 1898. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Mrs. Roundell's Practical cookery book (1898) by Roundell, Charles Mrs, page 183. The excerpt below is the record exactly as published.
Chicken a la Turque.— (Mrs. G. W. Earle.)— Truss a chicken as for boiling, put it into a deep fricandeau-pan, spread it thickly with butter, and lay therein a dozen pieces of raw ham, some carrots, onions, parsley, and a little nutmeg, pepper, and salt ; cover with a buttered paper. Braise it for one hour. When it is dished, place round the chicken in groups stewed rice, sultanas, and prunes. Pour a lightly seasoned curry sauce
Cook this with the app: pantry check, scaling, and the assistant.