Curry Chicken
A historical recipe from Margaret Brown's French Cookery Book, by Margaret Brown (1886).
A historical recipe
Margaret Brown's French Cookery Book, by Margaret Brown (1886). Project Gutenberg eBook #44915.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 3 ingredients
- 1 pint of water
- 1 teacup of cream
- a teaspoonful of curry
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
-
Hello, I'm Chef Wood. Ask me anything about this recipe, whenever you like. Press play, or say “next”, and I'll read you the steps one at a time.
Chef Wood answers only when you ask, so take all the time you need. His answers come from AI and are general cooking guidance.
- Two young chickens, cut up in joints;
- place in stewpan a small piece of butter, a little piece of onion and parsley, 1 pint of water.
- Let stew slowly.
- When most done take 1 teacup of cream, take grease off the top of the pot, pour in the cream;
- take the grease, mix it with 2 large tablespoonfuls of flour;
- when the chicken begins to boil again put in the flour moistened with the grease;
- put in a teaspoonful of curry and a little salt.
- Boil some plain rice in a stewpan, when time to dish up put the curry chicken in center of platter, and the boiled rice all around the dish, and garnish with water-cresses and parsley.
Plating
Cookware for this recipe
-
Saucepan
-
Chef's knife