Chicken Sauté

Ingredients

• Cut up a nice young chicken
• 3oz. of butter
• a good pinch of curry powder
• half a shalot
• a little parsley
• three or four mushrooms

Method

1. 1

   Cook chicken bones and giblets in water to make stock.

2. 2

   Strain and fry chicken in butter until colored.

3. 3

   Add flour, shallot, parsley, and mushrooms, moisten with stock, boil, and serve with gravy.

As published

This recipe was extracted from The "Queen" cookery books: Breakfast and Lunch Dishes (1904) by S. Beaty-Pownall, page 35. The excerpt below is the record exactly as published.

Cut up a nice young chicken, 2>utting the bones, giblets, trimmings, &c., of the bird into a pan with two or three bacon rinds, pour in enough water or bone stock to cover well, and cook till you liave some good, well-flavoured stock; reduce it a litlle by rapid boiling, and strain. Now put the chicken into a stewpan with 3oz. of butter, salt, and pepper (and, for a change, a good pinch of curry powder, though not strictly correct, is often liked), and fry it all till delicately coloured, turning HOT DISHES. 71 the pieces to get them evenly tinted. Do this sharply over a clear fire, being careful not to let the butter go off the boil. About fifteen to twenty minutes should be suflScient to cook it, for if slowly done the meat soddens and hardens instantly. Now sprinkle a little dried and sifted flour over the meat, add half a shalot, a little parsley, and, if at hand, three or four mushrooms

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