Chicken Curry

Ingredients

• Prepare and divide the fowls as above
• batter the size of an egg
• two tablespoons of curry powder
• a teaspoonful of browned flour
• a little salt

Method

1. 1

   Fry chicken in butter, add broth, and simmer.

2. 2

   Mix curry powder with water and flour, add to chicken, and simmer again.

3. 3

   Serve with rice.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 37. The excerpt below is the record exactly as published.

a little salt (as the pork la salt), and a dust of flour ; then more pork, chicken, two more potatoes, and season as before. You may also add to each layer ft few little squares of crust. Proceed in this way until the po4 is full, pour over boiling water to cover, put a crust over all^ eovisr closely and set in the oven ; cook very slowly for an hour and a half; add water occasionally, if not covered. When yon ion out the top crust, make several incisions across it, so that jw« eftn see how it is cooking, ftnd ftdd wftter, if necessftry; wliea the pie is neftrly done, tftke off the lid of the pot for ft few minutes, thftt the crust nuy brown ; tftke out the pie carefully with ft skimmer, and ky neatly en ft dish with the top ens* erer tkti ehieken. rOULTBT JJW QAMB. TT * Braised Chieken. PMpare tlie ohioken and truss it as for boiling, bat do a«l staff it ; ky slicos of pickled pork or baoon on the bottom ef a stsw-pan, pat the chicken on the bacon with the back down ; serape and wash % small carrot, oat it in thick slices ; add an onion peeled and cat ap, a head of celery the same, a banch of thyme and parsley chopped; lay these aroand the chicken, season with pepper and salt, and add foar or five cloves ; poar over a quart d^oold water ; simmer slowly an hoar, if the chicken is young, •r until tender; take out the chicken, thicken with a little browned flour, give a boil up, pour over the fowl and serve * Broiled Chicken. After the chickens have been drawn and well washed, spKt ihem through the back, flatten them with aoleaver or chopper, and lay them on a gridiron over a bright fire. They must be constantly watched and turned several times. When done, ky them on a hot dish, batter them well and dust with pepper and salt. Put the giblets in a stew-pan, with cold water, and pepper and salt ; simmer several hours ; when tender, chop the givard, mb the liver to a paste with a little butter and browned flov, stir in the gravy, give a boil up, and serve with the chick^i. Pilau of Chicken. Prepare a chicken and truss it as for boiling, but withovl fDing ; put it in a stew-pan, with sufficient boiling water te eover it ; add two blades of mace, a dozen whole cloves, the same •f allspice, same of peppercorns, same of cardamom seed, a small pinch of cinnamon and a teaspoon of salt ; let all simmer sbwly until the fowl is tender; take out the chicken, strain the broth and lay the chicken in again ; pick and wash a teacup of riee, pat it round the fowl, stew gently until tender, and serve. Plaee Ike chicken on a hot dish, the rice around it. You may make a brotif with the giblets and any trimmings of veal, and stew the fowl in this, with the other ingredients, as above. 78 COOKERT FROM EZPESIENCK 'ChiokflA and Ojiten. A wxsmur bsoifb. Fkepare and divide a chicken as for a pie, slew ii in enongk walCT to oorer it nntil tender, wbleli^ if a yonng ekieken, will be in an bofor ; if old, mnek longer. Take ont ike ekidcen and dnin it, keeping it kot; pnt in ike hqaot a qnarter of a pound of butter, mbbed to a pesto witk a keaping tablespoonfnl of flour ; eeason witk ndt and pepper ; add two kard-biHkd ^gs chopped and a tabkupoonfdl of ekopped parsley; drain one knndred oysterB, add tkem to ike gravy ; stew nntil tke qysten are eooked, wkick will be in a few minutes, and poor over the ekieken and serve. If ike oysters are large, fifty are snffieient. *Cliieken Cnixy. IHvide the chieken as for fricassee, pnt it in a stew-pan with a very little water ; simmer, closely covered, twenty minutes ; then take out ike chicken, and in the broiky wkick skould be very litile, fry ikree tkin slices of pork, wiik two onions slioed; then take out the pork, replace ike ekieken, add a little more water, if neoesssry ; mix one and a kalf tablespoonsful of eurry powder witk a litile cold water and a teaspoonful of flour; stir it in ike ekieken and stew until tender. Serve widi boiled riee in a separate disk. * Fried Ckieken. 'Btepue ike fowls as for a fricassee, dividing ikem into eleven ^eees; put ike ^blets in a stew-pan, wiik cold water to cover them, and a little pepper and salt, and allow ikem to simmer for several kours for ike gravy ; dip eack piece of ekieken into beaten yolk of egg and roll in cracker dust or veiy fine bread : crumbs (grated and sifted), and seasoned with pepper and salt| I and fry eack piece very brown in kalf butter and kalf lard or very nice beef drippings ; wken ike ekieken is done, serve on a kot disk ; ckop ike ^lets very fine and pour ikem, witk the broik tkey were oooked in, into ike dripping-pan you fried ike FOWLTBY AND GAME. 79 ehioken in ; thicken with a little floor, and serre separately in a gravy-boat * OUeken Cniry, Ho. 8. Plrepare and divide the fowls as above ; put into a stew-pan batter the siie of an egg, lay the pieces of fowl in this when yon have made it hot, fry them a nice brown, pour over them broth to eover which yon have prepared by stewing the ^blets with a large onion or two smaJl ones; simmer in this for twenty minntes ; put in a bowl two tablespoons of curry powder, a tea- spoonful of browned flo

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