Curry Chicken

Cut up a chicken weighing from a pound and a half to two pounds, as for fricassee, wash it well, and put it into a stew­pan with sufficient water to cover it

boil it, closely covered, until tender

add a large tea­spoonful of salt, and cook a few minutes longer

then remove from the fire, take out the chicken, pour the liquor into a bowl, and set it one side

Now cut up into the stewpan two small onions, and fry them with a piece of butter as large as an egg

as soon as the onions are brown, skim them out and put in the chicken

fry for three or four minutes

next sprinkle over two teaspoonfuls of Curry Powder

Now pour over the liquor in which the chicken was stewed, stir all well together, and stew for five minutes longer

then stir into this a tablespoonful of sifted flour made thin with a little water

lastly, stir in a beaten yolk of egg, and it is done

Serve with hot boiled rice laid around on the edge of a platter, and the chicken curry in the centre