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Chicken and Rice
From a Yorkshire woman’s scrap-book, 1931
Preparation info
- Difficulty
Medium
- Ready in
2 hr
Appears in
Published 1932
Ingredients
- Boiling fowl one
- water
- milk
¾ pint - lemon rind and juice of one
Method
- Cut up the fowl and cook it in water in the oven until tender, in a fireproof oven dish with a cover.
- Cook the Patna rice as for curry.
- Heat the milk very slowly with rind of lemon peel to draw out the flavour.
- Use it to make a good white sauce with
1½
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