Burdwau Stew

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904

Source: The "Queen" cookery books. No. 4. Entree
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (12)

a cold cooked chicken into neat joints ↝ Chicken, ground, raw [Poultry Products]
fine flour ↝ Flour, 00 [Cereal Grains and Pasta]
salt ↝ Salt, table, iodized [Spices and Herbs]
white pepper ↝ Spices, pepper, black [Spices and Herbs]
a pickled walnut ↝ Nuts, walnuts, English, halves, raw [Nut and Seed Products]
one or two pickled capsicums ↝ Peppers, bell, green, raw [Vegetables and Vegetable Products]
two blanched onions ↝ Onions, raw [Vegetables and Vegetable Products]
a glass of sherry
two of water or weak stock ↝ Water, tap [Tap water]
a spoonful of essence of anchovy ↝ Fish, anchovy [Fish]
Lemon juice ↝ Lemon juice, raw [Fruits and Fruit Juices]
a little white roux

Instructions (6)

Cut up a cold cooked chicken into neat joints, and dust these with fine flour, salt, and white pepper.
Slice down a pickled walnut, one or two pickled capsicums, and two blanched onions.
Mix these well with a glass of sherry, two of water or weak stock, and a spoonful of essence of anchovy.
Pour this all over the chicken, and let it all heat together gently.
Lemon juice and a little white roux are an addition to this dish.
Allow to cook very gently till the onions are perfectly tender.

Original Text · last edited 4 days ago

Burdwau Stew.—Cut up a cold cooked chicken into neat joints, and dust these with fine flour, salt, and white pepper; slice down a pickled walnut, one or two pickled capsicums, and two blanched onions, mix these well with a glass of sherry, two of water or weak stock, and a spoonful of essence of anchovy; pour this all over the chicken, and let it all heat together gently. Lemon juice and a little white roux are an addition to this dish, which must be allowed to cook very gently till the onions are perfectly tender.

Notes

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