Chicken, Curry of Spring

Ingredients

• three large slices of bacon
• two onions
• three potatoes, sliced
• two young chickens
• three table-spoonfuls of curry powder
• a dish of rice

Method

1. 1

   Fry the bacon, onions, and potatoes until half done.

2. 2

   Add the cut-up chickens, cover with water, season with salt and pepper, and cook until done.

3. 3

   Mix the curry powder with the chicken, let boil, skim out the pork, and serve the chicken and gravy over rice with young corn.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 310. The excerpt below is the record exactly as published.

Chicken, Curry of Spring POU LTR Y Chicken, Fried aration into pieces the shape of an egg, then roll in cracker-crumbs after dipping in egg, and fry in hot lard. Garnish the dish either with curled lettuce leaves or parsley. Another way : — One cold boiled chicken, two sets of calves' brains, one large table - spoonful of flour, one pint of cream, half a cupful of butter, one table-spoonful of parsley chopped fine, one level table-spoonful of ground mace, juice of one lemon, pepper, salt, and nutmeg to suit the taste. Chop all very fine. Put the butter in a pan with the flour, and when it bubbles add the cream gradu- ally, then the chopped mixture, and stir till the dish is thoroughly heat- ed. Take from the fire and add the lemon- juice, and set away to cool. Roll into shape with cracker-crumbs and egg. All the crumbs should be salted and peppered. Chicken, Curry of Spring. — Cut three large slices of bacon; put in a pot with two onions and three potatoes, sliced ; let fry until half done. Add two 3roung chickens cut in pieces, cover with water, season with salt and pep- per, and let cook till done. Mix three table-spoonfuls of curry powder, add to the chicken, let boil, skim out the pieces of pork, have a dish of rice

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