Madras Stewed Chicken

Ingredients

• 1 spring chicken
• 1 sliced onion
• 3 ounces of rice
• 1 teaspoonful of curry-powder
• 1 chopped apple
• 1 quart of chicken broth
• 1 pint of hot oysters
• the juice of 1/2 lemon

Method

1. 1

   Cut chicken into pieces, season with salt and pepper, and fry with mutton chops.

2. 2

   Fry onion with rice, curry-powder, and apple; add to chicken.

3. 3

   Moisten with broth, season, and simmer until tender.

4. 4

   Add oysters and lemon juice, heat, and serve.

As published

This recipe was extracted from 365 foreign dishes (1908) by Josephine Preston Peabody, page 13. The excerpt below is the record exactly as published.

Madras Stewed Chicken. Cut a spring chicken into pieces at the joints; season with salt and pepper and frjr in hot lard with some tender mutton chops. Fry 1 sliced onion in hot butter with 3 ounces of rice, i teaspoonful of curry-powder and I chopped apple ; add to the chicken. Moisten with i quart of chicken broth, season to taste and let simmer until the chicken and mutton are very tender ; then add i pint of hot oysters and the juice of ^ lemon. Let all get very hot and serve on a platter with fried egg-plant. 6.— Irish Beef Rolls. Chqp some fat beef with i onion and 2 sprigs of parsley. Season with salt, pepper, nutm^ and a little mace to taste and the grated rind of ^ lemon, i beaten egg and yi cup of fine bread-crumbs. Mix all well together and shape into rolls. Then heat some dripping in a saucepan ; lay in the rolls ; cover and let simmer until brown. Serve hot with the sauce. y. — Norwegian Fruit Pudding. Boil I pint of raspberries and i pint of ted ctmants in a cups of water until soft; add 5 cups of sugar, some cmnamou, i cup of pounded almonds and i tablespoooful of chopped citron. Let coolc and mash until smooth \ then thicken with a Uttle cornstarch. Remove from the fire and pour into a mold. When cold, serve with whipped cream. 8. — Spanish Pufis. Put a large cupfiil of water in a saucepan ; add 3 ounces of butter, ^ teaspoonful of salt, I tablespoonful of pulverized sugar. While boiling, stir in sifled flour until stiff and smooth. Remove from the stove and stir in the yolks of 4 eggs, one at a time, and the beaten whites ; then fry by the teaapoonful in boiling lard until browned. Serve with a caramel sauce. 9.— Bel^an Veal Scallop. Chop cooked veal to a fine mince ; butter a baking-dish and put alternate layers of veal, rice and tomato-sauce until dish is full. Cover over with fine bread-crumbs; pour over some melted butter and let bake in the n until brown. Serve with French peaa. 10. — Parisian Chicken. Clean and season 2 spring chickens. Put them in a saucepan with 3 tablespoonfula of butter; cover and let simmer until brown. Add }i can of mushrooms, chopped parsley, and I glass of wine; let all cook until done. Put on a platter and pour over i cup of hot cream. Serve, garnished with croutons. II. — Gennan Boiled Noodles. Make a stifi* noodle-dough ; roll out very thin and cut into ribbons half an inch wide. Let them dry and boil in salted water ; drain inacolander. Fry some sliced onions in but- ter until soft; add the noodles. Stir and serve hot with stewed chicken. la.— Dutch Baked Fah. Clean and split a fish open down the back ; remove the backbone ; sprinkle with salt and pepper ; put in a baking-dish, flesh side up. Put flakes of butter on top; sprinkle with a little ilour ; moisten with crear hot oven until brown. Pour over a Hoi- landaisc sauce and serve hot. 13, — Vienna Cheese Torte. Mix I cup of cottage cheese with i table- spoonful of cream, i tablespoooful of floui, I tablespoonful of butter, 3 tablespoonfuls of Bugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line muffin-rings with a rich pastry-dough ; fill with the cheese and bake in a moderate oven until brown. 14. — Hungarian Fried Noodles. Beat 3 eggs with a tablespoonfuls of water; add a pinch of salt and enough flour to make a stiff dough work well. Then roll out as thin as paper ; fold the dough and cut into round pieces ; fry in deep hot lard to a golden brown. Serve hot with stewed chicken. 15. — Belgian Roast Lamb. Season 4 pounds of lamb with salt, pepper and lemon-juice; put in the dripping-pan with a small chopped onions, i bay-leaf, a Sprigs of parsley and thyme ; then pour over % cup of butter and dredge with flour. Add ter and the juice of a lemon.

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