Curried Chicken

Ingredients

• a chicken weighing from a pound and a half to two pounds
• a large teaspoonful of salt
• two small onions
• a piece of butter as large as an egg
• two teaspoonfuls of Curry Powder
• a tablespoonful of sifted flour
• a beaten yolk of egg

Method

1. 1

   Boil chicken until tender, fry onions in butter, add chicken and curry powder, then the broth.

2. 2

   Stir in flour and beaten egg to finish.

As published

This recipe was extracted from Original White House Cookbook (1887) by Hugo Ziemann, F. L. Gillette, Hugo Zimmerman, mrs gillette, page 54. The excerpt below is the record exactly as published.

a chicken weighing xrom a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it; boil it, closely covered, until tender; add a large teaspoonful of salt, and cook a few minutes longer; then remove from the Are, take out the chicken, pour the liquor into a bowl, and set it one side. Now cut up into the stewpan two small onions, and fry them with a piece of butter as large as an egg; as soon as the onions are brown, skim them out and put in the chicken; fry for three or four minutes; next sprinkle over two tea- spoonfuls of Curry Powder. Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer, then stir into this a tablespoonful of sifted flour made thin with a little water; lastly, stir in a beaten yolk of egg

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