The Pacific commercial advertiser. [volume] (Honolulu, Hawaiian Islands) 1885-1921, 1908-04-12
CHICKEN CURRY.

Having skinned a pair Of fine chick
ems. cut them in six pieces, that IS,
two wings two pieces of breast and
two legs cut off al the joint. Put into
a stew-pan two boiled onions chopped
and four tablespoonfuls Of butter.
Shake the pan till the contents begin
to simmer: then add four tablespoon
fuls of curry powder and mix we'll in,
also four tablespoonfuls Of grated CO.
coanut Mix all we'll in the stew-pan
and then put in the chicken. Cover
the pan and let all stew for half an
hour, stirring occasionally; and if get
ting too dry add a little hot water.
also toward the last the juice and
grated yellow rind of a lemon.
1t should stew till the chicken is
quite tender and the flesh parts easily
from the bones. Serve hot in a cover.
ed dish, and send a pound of boiled
rice in separate dish. uncovered.
Young ducks, young turkey or a
pair of rabbits may be cooked in the
same manner, also lamb or veal
For curried oysters take hundred
large. fresh ones and proceed as
above.
PULLED FOWL.
This is side dish. Select a young
fat fowl and cook in the ordinary way
till done. When quite tender take out
of the pot, cover and set away till
wanted. Then with a fork pull off in
flakes all the flesh, first removing the
skin. With chopper break all the
bones and put them into a stew-pan,
adding two calves feet split, and the
hook of a cold ham, small bunch of
parsley and sweet marjoram and
quart of water. Let this boil gently
till reduced to a pint, then take it
out. Have ready in another stew
pan the pulled fowl. Strain the liquor
from the bones over the fowl and add
a piece of butter the size of an egg.
rolled in flour, and a teaspoonful of
powdered mace and nutmeg mixed
Let the whole stew in the gravy for
ten minutes and serve hot.
A young turkey may be cooked in
the same manner. For turkey allow
four calves feet.
ROAST CANVAS-BACK DUCKS.
i Having trussed the ducks, put into
leach thick piece of bread soaked in
port wine Place them in quick
oven and roast them for three-quar-
tiers of an hour. Before they are sent
to the table squeeze over each the
juice of a lemon or orange and serve
very hot with their own gravy about
them. Have ready also gravy made
by stewing the giblets of the ducks
in butter rolled in -four. and as little
water as possible. Serve this in a
separate dish.
WILD DUCK SOUP.
If you suspect the ducks of being
sedgy or fishy parboil each with a
carrot inside its body, then take out
the carrot and throw it away. You
VIII find that all the unpleasant flavor
has left the ducks and has been abb
sorbed by the carrot.
Ont The ducks. season each piece
with salt and paper and lay them in
a soup pot. Tor a large soup you
should have four ducks. Add three
sliced onions and a tablespoonful of
ground sage. also a quarter of a pound
of butter divided in four parts and
each part rolled in flour. Pour in
water enough to make a rich soup
and let it boil slowly till all the flesh
has left the bones; skim it well.
Thicker ii with boiled or roasted
chestnuts, peeled and mashed A
glass of Madeira or sherry, or the
juice of lemon or orange. will be
found an Improvement In taking up
the soup be careful to leave the bits
Of bone and meat in the bottom OF
the pot
POTATO MUTTON CHOPS.
Cut some nice chops or steak from
the best part of the neck of mutton.