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CHICKEN, Curried

A historical recipe from Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary).

A historical recipe

Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Project Gutenberg eBook #50191.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Source and licence

From Mrs. Beeton's Dictionary of Every-Day Cookery The "All About It" Books, by Beeton, Mrs. (Isabella Mary). Digitised by Project Gutenberg, eBook #50191 (https://www.gutenberg.org/ebooks/50191). Public domain in the USA; its status may differ elsewhere.

Read the original Public domain in the USA

What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.

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Ingredients

Method

  1. [COLD MEAT COOKERY.] Ingredients.—The remains of cold roast fowls, 2 large onions, 1 apple, 2 oz.
  2. of butter, 1 dessertspoonful of curry-powder, 1 teaspoonful of flour, ½ pint of gravy, 1 tablespoonful of lemon-juice.
  3. Mode.—Slice the onions, peel, core, and chop the apple, and cut the fowl into neat joints;
  4. fry these in the butter of a nice brown, then add the curry-powder, flour, and gravy, and stew for about 20 minutes.
  5. Put in the lemon-juice, and serve with boiled rice, either placed in a ridge round the dish or separately.
  6. Two or three shalots or a little garlic may be added, if approved.
  7. Time.—Altogether, ½ hour.
  8. Average cost, exclusive of the cold fowl, 6_d.
  9. Seasonable in the winter.
  10. CHICKEN CUTLETS (an Entrée).
  11. Ingredients.—2 chickens;
  12. seasoning to taste of salt, white pepper, and cayenne;
  13. 2 blades of pounded mace, egg and bread-crumbs, clarified butter, 1 strip of lemon-rind, 2 carrots, 1 onion, 2 tablespoonfuls of mushroom ketchup, thickening of butter and flour, 1 egg.
  14. Mode.—Remove the breast and leg-bones of the chickens;
  15. cut the meat into neat pieces after having skinned it, and season the cutlets with pepper, salt, pounded mace, and cayenne.
  16. Put the bones, trimmings, &c., into a stewpan with 1 pint of water, adding carrots, onions, and lemon-peel in the above proportion;
  17. stew gently for 1½ hour, and strain the gravy.
  18. Thicken it with butter and flour, add the ketchup and 1 egg well beaten;
  19. stir it over the fire, and bring it to the simmering-point, but do not allow it to boil.
  20. In the mean time, egg and bread-crumb the cutlets, and give them a few drops of clarified butter;
  21. fry them a delicate brown, occasionally turning them;
  22. arrange them pyramidically on the dish, and pour over them the sauce.
  23. Time.—10 minutes to fry the cutlets.
  24. Average cost, 2_s.
  25. each.
  26. Sufficient for an entrée.
  27. Seasonable from April to July.