Chicken Curry

Ingredients

• 1 Fowl
• 2 ozs. Butter
• 1 Onion
• 2 Shalots
• 1 blade Mace
• 1 tablespoonful Curry Powder
• 1 tablespoonful Chutnee
• 1 Apple
• 1/2 pint White Stock
• Salt
• a squeeze of Lemon Juice

Method

1. 1

   Cut fowl for fricassee and trim.

2. 2

   Fry apple, onion, and shalots in butter for ten minutes.

3. 3

   Add fowl pieces, curry powder, and stir for seven minutes.

4. 4

   Mix curry paste with stock, add to fowl with salt and mace, and simmer slowly for forty-five minutes.

5. 5

   Add lemon juice before serving.

As published

This recipe was extracted from Gas cookery (1885) by Helen Edden, page 12. The excerpt below is the record exactly as published.

salt. Now brush the slices of meat over with an egg beaten up, and dip each piece in the seasoned bread crumbs. Fry in 2 ozs. of butter, lard, or dripping, and serve with a poached egg on each scollop. MEAT DISHES AND HOT ENTREES. Beef fftUets with 1borse=rat>isb Sauce. Ingredients. — i lb. Fillet of Beef ; i gill of whipped Cream, 2 ozs. grated Horse-radish, Salt and mixed Mustard tea- spoonful), i tablespoonful White Vinegar, Sauce ; 2 ozs. Butter. Method. — Saute fillets in the butter ; glaze them, and arrange on bed of mashed potatoes, with horse- radish sauce in the centre, and brown sauce round. Garnish with watercress. Whip the cream stiffly, and add horse-radish, mustard, vinegar, and seasoning. Beef ifUlets witb ©asters. Ingredients. — lbs. Fillet of Beef, 2 ozs. Butter, 1 Shalot (chopped fine), 1 Tomato (in slices), 6 Mushrooms (cut small), Pepper and Salt, 1 dozen Oysters, 1 glass Madeira, ]/z pint Espagnole Sauce, a little Lemon Juice, 1 Bay Leaf. Method. — Cut the beef into neat fillets, beat flat with a cutlet-bat, and shape again. Put the butter into a saute-pan. and when hot add the shalot, tomato, mushrooms, bay leaf, pepper, and salt ; add the fillets. Saute for ten minutes, turning the fillets frequently. Dish the fillets on a bed of mashed potato. Parboil the oysters, and reduce their liquor. Add the liquor of MEAT DISHES AND HOT ENTREES. 41 the oysters to the Espagnole sauce, and also the wine, lemon juice, and glaze. Simmer altogether for ten minutes, then warm the oysters in the sauce and pour it round the base of the entree. Calf’s Xix>er ant> Bacon. Ingredients. — yi lb. Liver, % lb. streaky Bacon, 1 oz. Flour, 1 teaspoonful of Salt, yi teaspoonful of Pepper. Method. — Cut the liver into slices about inch thick and wash it well in warm water, so as to clear it of all blood and to leave the little holes clear. Dry it in a cloth. Mix the flour, pepper, and salt together on a plate, and dip each piece of liver in it, in order to thoroughly dry and season it. Make the frying- pan hot and put in the slices of bacon and fry them first, and put them on a dish to keep hot whilst the liver is being cooked in the fat left in the pan. Give the liver a fierce heat for one minute, then lower the gas and cook it very gently for four minutes ; then turn it over, giving a fierce heat again for one minute to seal up the outside, lowering the gas and cooking very gently to finish. If cooked in this manner, the liver will be perfectly tender. Dish in a circle, alter- nately liver and bacon, with mashed potatoes, if liked, in the centre ; and if gravy is liked with it, shake a teaspoonful of flour into the pan and mix it into the fat, letting it cook until brown, then add gradually 1 gill of hot water or stock. 42 MEAT DISHES AND HOT ENTREES. Cbicfeett, Botleb. Putthe chicken into some kitchen paperwell buttered, tie it up Avith string and plunge it into some rapidly boiling stock, let it boil quickly for 5 minutes, then lower the gas and keep just below boiling point for one hour. If a very large fowl give it an hour and a half. Make the white sauce or parsley sauce with some of the stock the chicken has boiled in, half of stock and half of milk. Cbtcfeen a la Campagne. Ingredients. — % lb. Chicken Meat (cooked), 3 Eggs, 1 oz. Butter, 1 gill Cream, 1 gill White Sauce. METHOD. — Pound the butter, chicken, cream, and white sauce in mortar, add the eggs one at a time and pass through a wire sieve. Clarify some butter and grease some small moulds ; fill some little tins and steam them steadily for twenty minutes. Turn out carefully, and pour white sauce over, to which has been added one teaspoonful of anchovy sauce. Cbicfeen a la 2)enut>off. Ingredients. — 1 Fowl, 2 Shalots, 1 Truffle, 6 Mushrooms, Bouquet Garni, ]/2 pint Espagnole Sauce, 1 gill Tomato Sauce, y2 gill Sherry, small piece Glaze, Pepper and Salt, 2 ozs. Butter. Method. — Cut up the fowl into neat joints, but do not take the back. Put the butter into the stewpan with the shalots, truffles, and mushrooms cut into small MEAT DISHES AND HOT ENTREES. 43 pieces ; then add the herbs and seasoning. Put in the pieces of fowl and fry all for about ten minutes, then add the Espagnole sauce, tomato sauce, sherry, and glaze. Place the lid on the stewpan, and put it into a moderate oven for one hour and a quarter. Dish the fowl by piling the pieces on the centre of an entree dish. Skim the sauce and strain it over and round. Garnish the top with small cress or watercress. Cbicfeen Curtiefc. Ingredients. — i Fowl, 2 ozs. Butter, 1 Onion, 2 Shalots, 1 blade Mace, 1 tablespoonful Curry Powder, 1 tablespoonful Chutnee, 1 Apple, % pint White Stock, Salt, a squeeze of Lemon Juice

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