Chicken Curry

Ingredients

• a tender chicken weighing about three or four pounds
• cold water
• two pinches of salt
• one of white pepper
• a little grated nutmeg
• a bouquet
• six small, white onions
• half a pint of white sauce
• one tablespoonful of curry
• the yolks of four eggs
• the juice of half a lemon

Method

1. 1

   Soak the chicken in cold water, cut into pieces, and cook in hot water with salt, pepper, nutmeg, bouquet, and onions for 45 minutes.

2. 2

   Drain broth, mix with white sauce, curry, egg yolks, and lemon juice.

3. 3

   Pour over chicken and serve with boiled rice.

Nutrition per serving

Estimated from matched ingredients across 2 servings.

As published

This recipe was extracted from Mrs. Seely's Cook Book: A Manual of French and American Cookery : with .. (1902) by Lida Seely, page 105. The excerpt below is the record exactly as published.

hicken Curry Select a tender chicken weighing about three or f our pounds. After singelng and cleaning, wash well and soak it in cold water for ten minutes. Drain and cut into square pieces. Put the pieces into a saucepan with enough hot water to cover them. Add two pinches of salt, one of white pepper, a little grated nutmeg, a bouquet, and siz small, white onions. Cook over a moderate fire for forty-five minutes, keeping it well skimmed. Drain off the broth and set the saucepan where the chicken will keep warm. Put half a pint of white sauce — butter and flour — in a saucepan with ali the broth and mix thoroughly. Take one tablespoonful of curry which is blended with water, the yolks of four eggs, and the juice of half a lemon

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