ANOTHER METHOD

The modern cook · Charles Elmé Francatelli · 1846
Source
The modern cook
Status
success · extracted 11 days ago
Not a recipe
No
Ingredients (11)
Instructions (6)
  1. Fry the pieces of chicken or fowl in butter, until they are brightly browned all over, and remove them into a stewpan.
  2. Slice up three large onions and two heads of celery, and put them into a stewpan together with a clove of garlic, a garnished faggot of parsley, a blade of mace, and four cloves.
  3. Fry the whole over a slow fire until they acquire a light-brown colour.
  4. Add a large table-spoonful of Cooke's meat-curry-paste, and a similar proportion of flour; mix all the above together and moisten with a pint of good broth or gravy.
  5. Stir the sauce over the fire and keep it boiling for about twenty minutes, then rub the whole through a hair-sieve or tammy, and afterwards pour it to the pieces of chicken.
  6. Set the curry to simmer gently over a slow fire until the pieces of chicken become tender, when the entrée may be served as in the former case.
Original Text
ANOTHER METHOD. Fry the pieces of chicken or fowl in butter, until they are brightly browned all over, and remove them into a stewpan; then slice up three large onions and two heads of celery, and put them into a stewpan together with a clove of garlic, a garnished faggot of parsley, a blade of mace, and four cloves. Fry the whole over a slow fire until they acquire a light-brown colour: add a large table-spoonful of Cooke's meat-curry-paste, and a similar proportion of flour; mix all the above together and moisten with a pint of good broth or gravy; stir the sauce over the fire and keep it boiling for about twenty minutes, then rub the whole through a hair-sieve or tammy, and afterwards pour it to the pieces of chicken. Set the curry to simmer gently over a slow fire until the pieces of chicken become tender, when the entrée may be served as in the former case.
Notes
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