Chicken Curry

Common-sense cookery for English hous... · Kenney-Herbert, A. R. (Arthur Robert), 1840-1916 · 1905
Source
Common-sense cookery for English households : with twenty menus worked out in detail
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (19)
For the chicken
For the broth
For the milk of cocoanut or almond
For cooking the curry stuff
Instructions (13)
Preliminaries
  1. Choose a small chicken (large chickens nearly full grown ought never to be used in curries) and cut it up neatly as for a fricassée.
  2. Place the chicken pieces in water for half an hour, then dry them.
  3. Put the dried chicken pieces aside and dredge them with a little flour.
  4. Take all the trimmings (neck, pinions, leg bones, feet, head, &c.) with any scraps of meat that can be spared.
  5. Cast the trimmings into a saucepan with four ounces of onion sliced, a teaspoonful of Brand's essence or Liebig's extract, three ounces of carrot sliced, half a dozen peppercorns, a bunch of sweet herbs, a saltspoonful of salt and half one of sugar.
  6. Cover the ingredients in the saucepan with cold water, boil, simmer, and make the best broth you can.
  7. When the broth is ready, strain its contents into a bowl and skim it clean. About a pint and a half of broth should thus be obtained.
  8. Make a breakfast-cupful of milk of cocoanut, or almond, as already described, using, if need be, a tablespoonful and a half of desiccated cocoanut and the same of ground almonds instead of fresh nuts.
Cooking the Curry Stuff
  1. Take your stew-pan and mince up two ounces of shallots or mild onion quite small.
  2. Cast the minced shallots or onion into the stew-pan with an ounce of fresh beef dripping or fresh butter.
  3. Add a finely minced clove of garlic (a piece the size of a pea is enough for most people).
  4. Fry over a low fire patiently till the onions turn a nice yellow brown.
  5. Then add the curry stuff: a heaped-up tablespoonful of the curry powder and one dessertspoonful of the paste, or, if you have not got the latter, an extra dessertspoonful of the powder.
Original Text
CURRIES. paste, we may now work out, step by step, the process to be followed in cooking a chicken curry:— PRELIMINARIES. 1. Choose a small chicken—and here let me point out that large chickens nearly full grown ought never to be used in curries—and having cut it up neatly as for a fricassée, place the pieces in water for half an hour, then dry, put them aside, and dredge over them a little flour. 2. Next take all the trimmings, neck, pinions, leg bones, feet, head, &c., with any scraps of meat that can be spared, and cast them into a saucepan with four ounces of onion sliced, a tea- spoonful of Brand's essence or Liebig's extract, three ounces of carrot sliced, half a dozen peppercorns, a bunch of sweet herbs, a saltspoonful of salt and half one of sugar, cover them with cold water, boil, simmer, and make the best broth you can. 3. When ready, strain the contents of the saucepan into a bowl, and skim it clean. About a pint and a half of broth should thus be obtained. 4. Lastly, make a breakfast-cupful of milk of cocoanut, or almond, as already described, using, instead of fresh nuts, if need be, a tablespoonful and a half of desiccated cocoanut, and the same of ground almonds. COOKING THE CURRY STUFF. 1. Now take your stew-pan, and having minced up two ounces of shallots or mild onion quite small, cast the mince into it, with an ounce of fresh beef dripping or fresh butter; add a finely minced clove of garlic (a piece the size of a pea enough for most people), and fry over a low fire patiently till the onions turn a nice yellow brown. 2. Then add the curry stuff, i.e., a heaped-up tablespoonful of the curry powder, and one dessertspoonful of the paste, or, if you have not got the latter, an extra dessertspoonful of the powder. N.B. These are reliable proportions, but as tastes vary very much it is impossible to fix quantities to suit every-
Notes
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