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| Joined: | Tue Jun 7th, 2005 |
| Location: | Colorado Springs, Colorado USA |
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Vargr will add a recipe here from his mom's "Searchlight Recipe Book" (C) 1931. And wuff will "play fair", which means no recipes that involve chasing down the chicken in the back yard, and how to tell a good young one from an older roasting bird (yes, that's in this book), nor such popular dishes as "fried squirrel", "squirrel stew", "creamed brains", or "mutton loaf". (Sounds rather like the menu from a tavern in one of Melchar's games, doesn't it?)
Wuffy will try to stick with something more readily available in today's markets, and one Vargr is actually interested in tasting (though wuff DOES wonder what squirrel tastes like now!).
[Edit]
Allrighty! Whittled down the list of recipe candidates, and the "winner" is:
(Note: The following recipe is copied directly from the cook book. READ IT ALL THE WAY THROUGH BEFORE STARTING! There are some "surprises" in the instructions. Unlike most of this wuff's recipes, this one presumes you have done some prep steps they don't include until time to actually use the ingredient (like steaming the 3/4 C of rice!). If you wait until reading that line to do it, the rest of the dish is going to get cold!)
Yorkshire Country Captain
1 Three-pound chicken
2 Cups Chicken stock, or 2 Cups Water and 2 Bouillon Cubes
3 Onions, thinly sliced
3/4 Cup Rice
1/4 Cup Finely Minced Onion
3/4 Cup Finely Minced Salt Pork
2 Tablespoons Butter (or Butter Substitute)
24 Almonds
2 Cups Canned Peas
Salt, Pepper, Curry Powder
Flour
Cut chicken in pieces. Dredge with salt, pepper, curry powder and flour. Fry minced onion and pork until golden brown. Add chicken. Brown slowly. Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken is tender. Remove chicken. Combine butter or butter substitute and 2 Tablespoons flour. Add to chicken broth. Cook, stirring constantly, until smooth. Arrange chicken on a platter. Cover with gravy. Garnish with sliced onions which have been fried until golden brown, shredded almonds which have been toasted in melted butter, peas, and steamed rice. Serve at once.
Last edited on Thu Mar 31st, 2011 07:09 pm by Vargr
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