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Classic
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page 81
chicken up over it, add to the gravy in the pan part of a cupful of cream, if
you have it; if not, use milk. Thicken with a little flour and pour over the
chicken. This is considered most excellent.
CURRY CHICKEN.
Cut up a chicken weighing from a pound and a half to two pounds, as for
fricassee, wash it well, and put it into a stew-pan with sufficient water to
cover it; boil it closely covered, until tender; add a large teaspoonful of
salt, and cook a few minutes longer; then remove from the fire, take out the
chicken, pour the liquor into a bowl, and set it one side. Now cut up into the
stew-pan two small onions, and fry them with a piece of butter as large as an
egg; as soon as the onions are brown, skim them out and put in the chicken; fry
for three or four minutes; next sprinkle over two teaspoonfuls of Curry Powder.
Now pour over the liquor in which the chicken was stewed, stir all well
together, and stew for five minutes longer, then stir into this a tablespoonful
of sifted flour made thin with a little water; lastly, stir in a beaten yolk of
egg, and it is done.
Serve with hot boiled rice laid round on the edge of a platter, and the chicken
curry in the centre.
This makes a handsome side dish, and a fine relish accompanying a full dinner of
roast beef or any roast.
All first-class grocers and druggists keep this "India Curry Powder," put up in
bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish
may be substituted for the chicken, if preferred, and sent to the table with or
without a dish of rice.
To Boil Rice for Curry.- Pick over the rice, a cupful. Wash it thoroughly in two
or three cold waters; then leave it about twenty minutes in cold water. Put into
a stew-pan two quarts of water with a teaspoonful of salt in it, and when it
boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan
covered. Take it from the fire, and drain off the water. Afterwards set the
sauce-pan on the back of the stove, with the lid off, to allow the rice to dry
and the grains to separate.
Rice, if properly boiled, should be soft and white, and every grain stand alone.
Serve it hot in a separate dish or served as above, laid around the chicken
curry.
CHICKEN POT-PIE No. 1.
Cut and joint a large chicken, cover with cold water, and let it boil gently
until tender. Season with salt and pepper, and thicken the gravy with two
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