|
|
Chicken in Peas, as Cooked in India
Cut the chicken into joints, as for a fricassee or currie, and put into a sauce-pan with about a quart of young shelled peas, a spoonful or two of ghee (butter), a small sliced onion, and a nice sprig or two of parsley, and moisten more with drippings if thought best; put on the fire, dusting with a little flour, and stew (covered) until done; and add a little salt, and a little sugar, if relished, just before serving. —Indian Domestic Economy and Cookery.
Remarks. —Their plan of making a fricassee is so much like ours above, I need not give it.
|
|
|
|
|
|
