An Indian Burdwan (Entrée)

Instructions

1. Use either a young fowl or chicken parboiled for the purpose, or the remains of one already sent to table.
2. Put into a stewpan about a tablespoonful of very mild onion finely minced (or a larger proportion, with a mixture of eschalots, for those who like so strong a flavour).
3. Add rather more than a quarter of a pint of cold water, about an ounce of butter smoothly blended with a very small teaspoonful of flour, a moderate seasoning of cayenne, and a tablespoonful of essence of anchovies.
4. Shake or stir this sauce over a clear fire until it boils, then stand it aside and let it merely simmer for ten or fifteen minutes, or until the onion is quite tender.
5. Pour to it a couple of wineglassesful of Madeira (Sherry or Teneriffe will do) and a tablespoonful of chili-vinegar.
6. Carve the fowl neatly, divide all the joints and strip off the skin, and lay it in.
7. Let it remain close to the fire, but without boiling, until it is perfectly heated through; then bring it to the point of boiling and send it immediately to table.
8. If the fowl was parboiled only - that is, boiled for a quarter of an hour - it must instead be gently stewed in the sauce for fifteen or twenty minutes, or longer should it not then be quite tender.
9. A dish of rice, boiled as for currie, is often but not invariably served with it.
10. Variations: cold lamb, veal, calf's-head or a delicate young rabbit may be served as a rechauffe in the same sauce. The condiments may be differently apportioned at pleasure, and pickled capsicum or minced chilies added either instead of or as well as the chili-vinegar. The juice of a fresh lime should if possible be thrown in before serving. Take care not to let the essence of anchovies predominate too powerfully. Except for a quite plain family dinner, only the superior joints of poultry should be used.