Curry of Chicken

Ingredients

• 1 3 lb. chicken
• 2 tbl. entire wheat flour
• 3 tbl. butter
• 1 tbl. curry powder
• 3 tbl. minced onion
• 1 tsp. salt
• 1 pt. of stock
• y8 tsp. white pepper
• one cup of cream

Method

1. 1

   Singe, wash and draw the chicken.

2. 2

   Wipe and cut at joints into serving pieces, removing the breastbone.

3. 3

   Dredge with entire wheat flour.

4. 4

   Melt the butter in omelet-pan and brown the pieces of chicken.

5. 5

   Then remove to a saucepan and put the minced onion into the omelet-pan and cook to a golden color.

6. 6

   Sift the flour, curry, salt and pepper together, and add to the butter and onion.

7. 7

   When brown, add the pint of stock a little at a time; cook until it thickens, then turn it over the chicken and simmer until tender.

8. 8

   Just before removing from the saucepan, add the cream; heat and serve.

Nutrition per serving

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 79. The excerpt below is the record exactly as published.

CUKKY OF CHICKEN. 1 3 lb. chicken 2 tbl. entire wheat flour 3 tbl. butter 1 tbl. curry powder 3 tbl. minced onion 1 tsp. salt 1 pt. of stock y8 tsp. white pepper Singe, wash and draw the chicken. Wipe and cut at joints into serving pieces, removing the breastbone. Dredge with entire wheat flour. Melt the butter in omelet-pan and brown the pieces of chick- en. Then remove to a saucepan and put the minced onion into the omelet-pan and cook a golden color. Sift the flour, curry, salt and pepper together, and add to the butter and onion. When brown, add a little at a time the pint of stock ; cook until it thickens, then turn it over the chicken and simmer until tender. Just before removing from the saucepan add one cup of cream

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