Curried Chicken, Veal, or Rabbit

Ingredients

• 1 Chicken
• 2 tablespoonfuls Cocoanut
• 1 tablespoonful Lemon Juice
• 1 Onion
• teaspoonful Sugar
• 2<oz. Butter
• 2 tablespoonfuls Curry Powder
• ^ pint Gravy or Stock
• 1 teaspoonful Salt

Method

1. 1

   Joint chicken and fry in butter until light brown.

2. 2

   Remove and fry onion, then add all other ingredients except lemon juice.

3. 3

   Return chicken and simmer for 30 minutes.

4. 4

   Add lemon juice before serving with rice.

As published

This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 43. The excerpt below is the record exactly as published.

Curried Chicken, Veal, or Rabbit. 1 Cliicken, 2 tablespoonfuls Cocoanut, 1 tablespoonful Lemon Juice, 1 Onion, teaspoonful Sugar, 2<oz. Butter, 2 tablespoonfuls Curry Powder, ^ pint Gravy or Stock, 1 teaspoonful Salt. Joint chicken neatly, and fry a light brown in the butter. Remove from pan and fry the onion, sliced, add all other ingredients except lemon juice. Put back chicken and simmer ^ hour. A fowl or rabbit will take l ^- hours. Add lemon juice, and serve with a dish of rice. Fried Chicken. Dip slices of cold chicken in egg and breadcrumbs and fry in boiling fat. Dish w'ith a few mushrooins in centre, or some stewed tomatoes. . Chicken Merinds. Take the legs and wing.s of a roast chicken and dip in batter made as follows: — 3 spocaifuls of Hour, 1 tablespoonful baking-2:)owder, wet with sweet milk to the thickness of a thick cream. Switch yolk and white of an egg separately. Take a few leaves of pai’sley chopped, pepper, and salt. Add to the batter, and fry in a pan of boiling lard. Sei’ve wdth fried parsley, and garnish with tomatoes. Minced Chicken

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