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Indian Burdwan

A very savoury and highly-approved Indian dish. The joints of a parboiled fowl are generally used for this dish, but if necessary the remains of chicken or fowls that have been served before, and even rabbit, veal, or lamb, may be warmed up in the sauce, for which the following is the recipe. Peel and chop very finely four shallots and an onion. Put them into a stewpan with a small cup of good stock, a table-spoonful of the essence of anchovies, a little cayenne, and an ounce of butter rolled in flour. Stir over the fire until the sauce is ready to boil, then put it aside to simmer till the onions are done, adding a small cupful of mixed Indian pickles, cut into less than half-inch pieces, a table-spoonful of chilli vinegar, and one or two glasses of wine, Madeira or sherry. Simmer the sauce to make the pickles tender, and pour in the wine when the fowl is ready to be stewed. Skin and lay the fowl in neat pieces into the stewpan with the sauce, and if the bird has been only parboiled, stew it gently for fifteen or twenty minutes, but for a thoroughly cooked fowl serve as soon as it is ready to boil, with the juice of a fresh lime. Rice is sometimes served with Burdwan as with curry. INDIAN BURDWAN (another way). (See BURDWAN, INDIAN.)