Currie

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (13)
Instructions (10)
  1. Cut two young chickens into pieces, and blanch and drain them dry.
  2. Put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done.
  3. Cut three middling-sized onions into slices, and put them into a stewpan with a table spoonful of currie powder, a quart of veal stock, two ounces of jordan almonds blanched and pounded fine, and boil till the onions are tender.
  4. Rub the onion mixture through a tamis sieve to the chicken.
  5. Season to the palate with cayenne pepper, salt, and lemon or tamarind juice.
  6. Let the chickens stew till three parts done.
  7. Pour the liquor into another stewpan.
  8. Add three ounces of fresh butter, a very little flour and water, and reduce it to three gills.
  9. Strain the liquor through a tamis sieve to the chickens.
  10. Let them simmer till tender.
Original Text
Currie. Cut two young chickens into pieces, and blanch and drain them dry; then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done. Then cut into slices three middling-sized onions, and put them into a stewpan with a table spoonful of currie powder, a quart of veal stock, two ounces of jordan almonds blanched and pounded fine, and boil till the onions are tender; then rub it through a tamis sieve to the chicken, and season to the palate with cayenne pepper, salt, and lemon or tamarind juice. Let the[82] chickens stew till three parts done, then pour the liquor into another stewpan, and add three ounces of fresh butter, a very little flour and water, and reduce it to three gills. Strain it through a tamis sieve to the chickens, and let them simmer till tender. N. B. Rabbits may be done in the same manner.
Notes
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