Silan Curry of Cold Chicken

Ingredients

• 1 gill of fine-cut onions
• 1/2 ounce butter
• 1 teaspoonful curry powder
• 1 teaspoonful salt
• 1 tablespoonful flour
• 1 1/2 pint of chicken broth

Method

1. 1

   Cook onions in butter, add curry powder, salt, and flour; stir and cook.

2. 2

   Add chicken broth and cook until thickened.

3. 3

   Add chicken pieces and serve.

As published

This recipe was extracted from European and American cuisine (1914) by Lemcke, Mrs. Gesine Knubel, page 259. The excerpt below is the record exactly as published.

2 ounces butter and the chicken ; keep turning the chicken until it has obtained a fine brown color ; then add Ys pii^t of the chicken broth, cover and cook slowly 30 minutes; transfer the chicken to a hot dish ; remove some of the fat from the gravy; mix 1 tablespoonful cornstarch with Ys cupful cold water, add it to the gravy, stir and cook 3 minutes ; add sufficient 386 POULTRY. chicken broth to make a creamy sance ; then strain ; chop the boiled giblets very fine, add them to the sauce ; cut the chicken into 10 pieces, lay them on a hot dish, pour over the gravy, and serve. This dish is very nice garnished with small slices of bread fried brown in half lard and half butter or fat. Prepare nudle soup of the broth. Old Chicken, Roasted. — Put a well-cleaned old chicken in a saucepan ; cover with boiling water ; add Y^ tablespoonf ul salt, 2 onions, and a bouquet ; boil from 2 to 3 hours, or until a fork will penetrate the meat easily; then take it out; season with 1 even tablespoonf ul salt, 1 even teaspoonf ul pepper ; lay the chicken in a roasting pan with 4 thin slices of larding pork over the breast, ponr 2 ounces melted butter all over it ; place the pan in a hot oven ; roast, basting frequently, until the chicken is nice and brown ; then add Ys cupful chicken broth, continue to roast and baste 30 min- utes. Shortly before serving, lay the chicken on a warm dish; remove the fat from the gravy, mix Ys tablespoonful cornstarch with Yi gill of cold water ; add it to the gravy, stir and cook 3 min- utes ; add sufficient chicken broth to make a creamy sauce and boil 5 minutes ; then strain ; rub the boiled liver to a cream ; add it to the sauce, and serve. Old Chicken with Dressing. — Boil and roast the chicken the same as in foregoing recipe ; soak Y4 pound stale baker's bread 10 minutes in cold water, inclose it in cheese cloth or a towel, and press out all the water. Melt 2 ounces butter in a saucepan, add 3 tablespoonf uls fine-chopped onions, stir and cook 5 minutes ; then add the bread, stir and cook 5 minutes longer ; turn the bread into a bowl, and when cold add Ys ^^^n teaspoonful white pepper, 1 even teaspoonful salt, 1 teaspoonful thyme, and 2 eggs ; mix all the in- gredients well together, put into a buttered pan. Twenty minutes before serving, place in a hot oven, and bake 15 minutes. When ready to serve, carve the chicken nicely ; cut the bread filling into slices, and lay them on a hot dish ; pour a little of the chicken CHICKEN. 887 grayy over each piece; give to each person some chicken and 1 slice of the filling. Make either a nudle or a rice soup of the remaining chicken broth. CX)LD CHICKEN. Haw to utilize Cold Boiled or Roasted Chicken. Frlt6e of Cold Boiled Chicken.— Cut cold boiled chicken into joints the same as for fricassee, then mix the yolks of 2 eggs with Vt capful milk ; add Vs pint of flonr, y, even teaspoonf ul salt, Vs ounce melted butter ; stir until a smooth batter is formed ; beat the 2 whites to a stiff froth ; add the batter slowly to the whites, stirring constantly; dip the chicken pieces into the batter; then fry them to a fine golden color in hot fat (which should be deep enough to cover the chicken pieces) till done ; remove with a skim- mer ; drain on paper ; dress the chicken on a hot dish, and garnish with fried or green parsley ; serve with bake^ or French fried po- tatoes. Cold Chicken with Oysters.— Remove the meat from cold roasted chickens, cut it into 1-inch pieces; crack the bones and put them in a saucepan over the fire ; add the gravy if at hand ; barely cover with cold water; as soon as it boils add 1 fine-cut onion and a small bouquet ; cover and boil 40 minutes ; then strain the broth through a napkin. Put 1 pint of oysters with their liquor in a saucepan over the fire ; let come to a boil, then instantly re- move them with a skimmer, and set aside. Melt ly, ounce butter in a saucepan ; add 2 tablespoonfuls fine-chopped onions, 1 bay leaf, 12 whole peppers, and 1 even teaspoonful salt; cook 5 minutes without browning ; add 1 tablespoonf ul flour, stir and cook 3 min- utes ; add 1 pint of broth mentioned above, and cook 5 minutes longer ; remove the bay leaf ; continue the cooking for 5 minutes ; strain into a clean saucepan ; add ly^ pint of chicken meat, cook 5 minutes; mix the yolks of 2 eggs with y^ cupful cream, add it to the chicken ; then add the oysters and 1 tablespoonful lemon juice. 388 POULTRY. Tho yolks and cream may be omitted and in place of them 1 table- spoonful unsweetened condensed milk used ; but the former is the finer of the two. Serve on a hot dish, and garnish with 6 small pieces of buttered toast. Bisotto of Cold Chicken. — Pour boiling water over V^ pound well- washed rice, let it remain a few minutes, then drain on a sie?e ; rinse off with fresh boiling water. Melt 2 ounces butter or 3 table- spoonfuls olive oil in a saucepan ; add 1 gill of fine-chopped onion, cook 5 minutes without browning ; then add the rice, stir and cook a few minutes ; add 1 pint of chicken or veal broth, 1 teaspoonful salt, Vs teaspoonful pepper, and 7t pint of stewed tomatoes, or 2 fine- cut raw tomatoes ; cover an2l cook slowly till the rice is nearly done; add 1 pint of fine-cut chicken meat, and continue the cooking until the rice is soft, but the kernels should be whole. When ready to serve turn the risotto on a hot dish, sprinkle over 2 ounces grated cheese, and mix it well with 2 forks. A great improvement to this dish is a garnish of tomatoes, prepared as follows : Place 1 gill of fine-chopped onions in a deep frying pan with 1 ounce butter, cook 5 minutes ; cut 4 large ripe tomatoes in halves, lay them with the skin side downward into the pan ; season with 1 even teaspoonful salt, Ys even teaspoonful pepper, cover and cook 5 minutes; turn the tomatoes over, and cook for 5 minutes longer ; remove them carefully and arrange in a circle around the dish ; pour the sauce over the tomatoes, and serve. Silan Curry of Cold Chicken.— Cut the meat from rem- nants of cold roasted or boiled chicken into 1-inch pieces ; place a saucepan with 1 gill of fine-cut onions and ly^ ounce butter over the fire, cook 5 minutes ; add 1 teaspoonful curry powder, 1 tea- spoonful salt, and 1 tablespoonful fiour, stir and cook 3 minutes ; add Ys pint of chicken broth,

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