Chicken Curry

Ingredients

• chicken, or turk^ to make one pint
• Cut a good-sized onion into very thin slices.
• Pare, core, and chop fine one apple.
• Put two tablespoonfuls of butter in a saucepan
• not more than an eighth of a teaspoonful of powdered mace
• a half teaspoonful of salt
• a teaspoonful of curry powder
• a tablespoonful of flour
• a teaspoonful of sugar
• a half pint of stock or water
• Add two tablespoonfuls of lemon juice

Method

1. 1

   Cut the onion and apple, then sauté in butter until brown.

2. 2

   Add mace, salt, curry powder, flour, sugar, and stock or water.

3. 3

   Stir in the meat, heat until smoking hot, cover, and cook over hot water for 20 minutes.

4. 4

   Add lemon juice and serve in a border of rice.

As published

This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.

chicken, or turk^ to make one pint Cut a good-sized onion into very thin slices. Pare, core, and chop fine one apple. Put two tablespoonfuls of butter in a saucepan, add the apple and the onion ; toss until brown, then add not more than an eighth of a tea- spoonful of powdered mace, a half tea- spoonful of salt, a teaspoonful of curry powder, a tablespoonful of flour, a tea- spoonful of sugar ; mix and add a half pint of stock or water ; now add the meat, stir constantly until smoking hot, then stand over hot water, covering closely for twenty minutes. Add two tablespoonfuls of lemon juice and serve in a border of rice. Mock Terrapin or a la Newburs: Pieces of cold-roasted chicken, turkey or duck may be used for making terra- pin or a la Newburg. Cut the meat CHICKEN— COOKED 35 into pieces of fairly good size; meas- ure, and to each pint of this allow a half pint of sauce; rub together two tablespoonfuls of butter and one of flour. Rub to a smooth paste the hard boiled yolks of three eggs ; add to the botter and flour a gill and a half (three-quarters of a cup) of milk ; stir until smoking hot. Do not let the mixture boil ; then add this a little at a time to the yolks of the eggs, rubbing until you have a perfectly smooth golden sauce ; press this through a sieve. Before beginning the sauce, sprinkle the chicken with four table- spoonfuls of sherry or Madeira, the latter preferable. Add the chicken to the sauce, stir until each Apiece is thoroughly covered; add a half teaspoonful of salt

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