Mikado

Ingredients

• half of a small breast of chicken
• a quarter of a pound of very lean veal
• a quarter of a pound of lean mutton
• two ounces of good butter
• two quarts of broth
• a finely chopped medium-sized onion
• the same of green pepper
• two tablespoonfuls of diluted curry
• a tablespoonful of salt
• a teaspoonful of pepper
• three tablespoonfuls of raw rice

Method

1. 1

   Cut the meats into small dice and cook with butter for five minutes.

2. 2

   Add broth, onion, green pepper, curry, salt, and pepper.

3. 3

   Cook for thirty minutes, then add rice and cook for another thirty minutes.

4. 4

   Remove bouquet and skim before serving.

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 95. The excerpt below is the record exactly as published.

Mikado.— Cut half of a small breast of chicken, a quarter of a pound of very lean veal, and a quarter of a pound of lean mutton, into small equal-sized dice-shaped pieces, and put them in a saucepan on the hot stove, with two ounces of good butter. Cook for five minutes, stir- ring with the spatula; then moisten with two quarts of broth (No. 99), adding a finely chopped medium-sized onion, the same of green pepper, two tablespoonfuls of diluted curry, and a bouquet (No. 254). Season w'ith a tablespoonful of salt and a teaspoonful of pepper, and, after cook- ing for thirty minutes, add three tablespoonfuls of raw rice

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