Fried Chicken (Another Way)

Ingredients

• the remains of a cold chicken
• salt
• curry powder
• some onions, cut into thin strips
• slices of lemon

Method

1. 1

   Brush chicken with oil, season with salt and curry powder.

2. 2

   Fry onions until dark brown, then fry chicken and serve with onions and lemon.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 360. The excerpt below is the record exactly as published.

the remains of a cold chicken, cut it into neat joints, salt and pepper these rather highly, and strew- over them finely-chopped onion and parsley. Cover them with oil, and squeeze over them the juice of a lemon. Turn the pieces every now and then, and let them remain until they have imbibed the flavour, then dip the pieces in flour, and CHI ( 130) CHx fry them in hot butter or lard. Put a break- fast-cupful of good stock into a saucepan, with a moderate-sized onion stuck with two cloves, a bay-leaf, a little salt and pepper, the juice of a lemon, and a little parsley and tarragon chop- ped small. Let this sauce boil well, and then strain ii. Serve the ^^ieces of chicken piled \ipon a dish; pour the sauce round, and serve with toasted sippets. Time : to make the gravy, one horn- and a half ; to fry the pieces ©f chicken, ten minutes. Probable cost, 4d., exclusive of the chicken. Sufficient for three persons. Chicken, Fried (another way).— Take the remains of a cold chicken, cut it into neat pieces, brush a little oil over each piece, and strew over it, rather thickly, salt and curry powder. Melt a little butter in a frying-pan, and fry some onions, cut into thin strips about half an inch long and the eighth of an inch wide. Fry them slowly, and keep them in the pan until they are a dark-brown colour, and quite dry. They will require a little care, as the)' must on no account be burnt. Fry the chicken, strew the onion over it, and serve with slices of lemon

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