MAKING THE 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 (5)
Instructions (4)
  1. Take a sauté-pan: melt in it an ounce of butter, or clarified beef suet, add a one-ounce shallot cut up small, and fry for a couple of minutes.
  2. Next put the pieces of chicken into the sauté-pan, and lightly fry them.
  3. As soon as slightly coloured, the pieces of chicken should be transferred to the stew-pan in which they should rest for at least half an hour, marinading, as it were, in the curry sauce.
  4. After that the stew-pan should be placed over a moderate fire, and if the liquid be found insufficient to cover the pieces of chicken, broth, if available, or water, should be added.
Original Text
MAKING THE CURRY. 1. Take a sauté-pan : melt in it an ounce of butter, or clari- fied beef suet, add a one-ounce shallot cut up small, and fry for a couple of minutes. 2. Next put the pieces of chicken into the sauté-pan, and lightly fry them. 3. As soon as slightly coloured, the pieces of chicken should be transferred to the stew-pan in which they should rest for at least half an hour, marinading, as it were, in the curry sauce. 4. After that the stew-pan should be placed over a moderate fire, and if the liquid be found insufficient to cover the pieces of chicken, broth, if available, or water, should be added.
Notes
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