Indian Burdwain

Ingredients

• Add to I pint cold water
• i tablespoonful of chopped onion
• a tablespoonful of anchovy sauce
• i ounce butter
• a tablespoonful of tarragon vinegar
• the juice of an orange

Method

1. 1

   Combine water, onion, salt, pepper, anchovy sauce, butter mixed with flour, tarragon vinegar, and Madeira wine.

2. 2

   Cook until thick, add diced cold game or meat, cook for 20 minutes, and add orange juice.

3. 3

   Serve with rice.

As published

This recipe was extracted from With a saucepan over the sea (1902) by Adelaide Keen, page 49. The excerpt below is the record exactly as published.

INDIAN BURDWAIN. (England.) Add to I pint cold water, i tablespoonful of chopped onion, salt, pepper, a tablespoonful of anchovy sauce, i ounce butter mixed with flour, a tablespoonful of tarragon vinegar, and as much Madeira wine, if convenient. Cook until thick, add any cold game or fowl or meat, cut into dice, 143 With a Saucepan over the Sea cook 20 minutes, add the juice of an orange

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