Bagshot White Curry

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (11)
For the curry sauce
For the meat
For the rice
Optional for brown curry
Instructions (13)
  1. Boil a chicken or rabbit, putting it on in cold second stock, or in water with vegetables; cover well with the liquor, for it reduces as it cooks; this will make the stock for the curry sauce.
  2. Take all skin off the chicken or rabbit before warming it up in the curry sauce, as the skin gives a rank taste and oils the sauce.
  3. Use the prime pieces of meat, and not the drum-sticks, only the best (thigh) part of the legs.
Curry Sauce
  1. Put into a stewpan a piece of butter the size of a walnut, add a large onion, sliced; just “sweat” the sliced pieces of onion, but do not let them brown, 5 or 6 minutes will do.
  2. Add next a tablespoonful of flour and let it cook 2 or 3 minutes for a white roux; stir all the time.
  3. Next add a teaspoonful of curry powder and 1/2 pt. of the cold white stock made of chicken or rabbit, stir till it boils—about 1/4 hour; skim, and pass through a tammy.
  4. In another pan have ready 4 large onions cut in dice, draw them down with a small piece of butter.
  5. Add this to the sauce, and let all again boil up, and skim again.
  6. Then add the meat to the sauce to warm through well.
  7. At the last, just in time to blend, add 1/4 pt. of scalded cream.
Rice
  1. Boil the rice for the curry like “Rice for Soup.”
  2. See Garnishings, under Soups.
Optional for brown curry
  1. If the curry be a brown one, i.e., without cream, then squeeze a little lemon juice over the rice.
Original Text
Bagshot White Curry. (Mrs. Sherwood.) Boil a chicken or rabbit, putting it on in cold second stock, or in water with vegetables; cover well with the liquor, for it reduces as it cooks; this will make the stock for the curry sauce. The chicken or rabbit should have all skin taken off before it is warmed up in the curry sauce, as the skin gives a rank taste and oils the sauce; use the prime pieces of meat, and not the drum-sticks, only the best (thigh) part of the legs. For the “Curry Sauce.” Put into a stewpan a piece of butter the size of a walnut, add a large onion, sliced; just “sweat” the sliced pieces of onion, but do not let them brown, 5 or 6 minutes will do; add next a tablespoonful of flour and let it cook 2 or 3 minutes for a white roux; stir all the time. Next add a teaspoonful of curry powder and ½ pt. of the cold white stock made of chicken or rabbit, stir till it boils—about ¼ hour; skim, and pass through a tammy. In another pan have ready 4 large onions cut in dice, draw them down with a small piece of butter; add this to the sauce, and let all again boil up, and skim again. Then add the meat to the sauce to warm through well, and at the last, just in time to blend, add ¼ pt. of scalded cream. The rice for the curry must be boiled like “Rice for Soup.” See Garnishings, under Soups. If the curry be a brown one, i.e., without cream, then squeeze a little lemon juice over the rice.
Notes
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