Indian Burdwan

Ingredients

• about a tablespoonful of very mild onion finely minced
• rather more than a quarter of a pint of cold water
• about an ounce of butter
• a very small teaspoonful of flour
• a moderate seasoning of cayenne
• a tablespoonful of essence of anchovies
• a couple of wineglassesful of Madeira
• a tablespoonful of chili-vinegar

Method

1. 1

   In a stewpan, combine onion, water, butter, flour, cayenne, and essence of anchovies.

2. 2

   Simmer until onion is tender.

3. 3

   Add Madeira and chili vinegar, then add carved fowl and heat through without boiling.

4. 4

   Serve with rice.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 525. The excerpt below is the record exactly as published.

INDIAN BURDWAN. (Entree.) This is an Oriental dish of high savour, which may be made either with a young fowl or chicken parboiled for the purpose, or with the remains of such as have already been sent to table. First, put into a stewpan about a tablespoonful of very mild onion finely minced, or a larger proportion with a mixture of eschalots, for persons whose taste is in favour of so strong a flavour ; add rather more than a quarter of a pint of cold water, about an ounce of butter smoothly blended with a very small teaspoonful of flour, a moderate seasoning of cayenne, and a tablespoonful of essence of anchovies. Shake or stir this sauce over a clear fire until it boils, then let it stand aside and merely simmer for ten or fifteen minutes, or until the onion is quite tender, then pour to it a. couple of wineglassesful of Madeira (Sherry or Tenerifte will do), and a tablespoonful of chili-vinegar

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