Page:The White House Cook Book.djvu/111

 POULTRY AND GAME. 98

BROILED CHICKEN ON TOAST.

BROIL the usual way and when thoroughly done take it up in a square tin or dripping-pan, butter it well, season with pepper and salt and set it in the oven for a few minutes. Lay slices of moistened buttered toast on a platter; take the chicken up over it, add to the gravy in the pan part of a cupful of cream, if you have it ; if not, use milk. Thicken with a little flour and pour over the chicken.

This is considered most excellent. .

CURRY CHICKEN.

CUT up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stewpan with sufficient water to cover it ; boil it, closely covered, until tender ; add a large tea- spoonful of salt, and cook a few minutes longer; then remove from the fire, take out the chicken, pour the liquor into a bowl, and set it one side. Now cut up into the stewpan two small onions, and fry them with a piece of butter as large as an egg ; as soon as the onions are brown, skim them out and put in the chicken ; fry for three or four minutes ; next sprinkle over two teaspoonfuls of Curry Powder. Now pour over the liquor in which the chicken was stewed, stir all well to- gether, and stew for five minutes longer, then stir into this a table- spoonful of sifted flour made thin with a little water ; lastly, stir in a beaten yolk of egg, and it is done.

Serve with hot boiled rice laid around on the edge of a platter, and the chicken curry in the centre.

This makes a handsome side dish, and a fine relish accompanying a full dinner of roast beef or any roast.

All first-class grocers and druggists keep this " India Curry Pow- der," put up in bottles. Beef, veal, mutton, duck, pigeons, partridges, rabbits or fresh fish may be substituted for the chicken, if preferred, and sent to the table with or without a dish of rice.

To Boil Rice or Curry. Pick over the rice, a cupful. Wash it thoroughly in two or three cold waters ; then leave it about twenty minutes in cold water. Put into a stewpan two quarts of water with a teaspoonful of salt in it; and when it boils, sprinkle in the rice. Boil it briskly for twenty minutes, keeping the pan covered. Take it from the fire, and drain off the water. Afterwards set the saucepan

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