Currie, or Pepper Water

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 (12)
Instructions (17)
  1. Cut a chicken into pieces, blanch and wash it.
  2. Put the chicken into a small stewpot.
  3. Add a tablespoon of curry powder and half a pint of veal broth.
  4. Simmer until the chicken is half done.
  5. Peel and slice two large onions thinly.
  6. Fry the onions in two ounces of fresh butter until nearly done and brown.
  7. Add the fried onions to the chicken.
  8. Add a pint of veal broth, half a bay leaf, the juice of half a lemon, and two tablespoons of tamarind juice (dissolved in boiling water and strained).
  9. Boil all together until the chicken is nearly done.
  10. Remove the chicken from the pot and place it in another stewpan.
  11. Rub the ingredients from the first pot through a tamis sieve.
  12. Add the sieved ingredients to the chicken in the second stewpan.
  13. Add a tablespoon of flour mixed with water to thicken the sauce.
  14. Bring the mixture to a boil.
  15. Season well with cayenne pepper and salt to taste.
  16. Skim off any impurities.
  17. Serve in a bowl.
Original Text
Currie, or Pepper Water. Cut a chicken into pieces, blanch and wash it, put it into a small stewpot, add a table spoonful of currie powder, half a pint of veal broth, and simmer them till half done. Then peel and cut into thin slices two good sized onions, fry them with two ounces of fresh butter till nearly done and of a brown colour; then add them to the chicken, together with a pint of veal broth, half a bay leaf, the juice of half a lemon, two table spoonfuls of the juice of tamarinds, which are to be dissolved in boiling water and strained. Boil all together till the chicken is nearly done; then take it out, put it into another stewpan, rub[255] the ingredients through a tamis sieve, and add it to the fowl with a table spoonful of flour and water to thicken it. Make it boil, season it well to the palate with cayenne pepper and salt, skim it clean, and serve it up in a bowl.
Notes
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