Divide the chicken as for fricassee, put it in a stew-pan with a very little water; simmer, closely covered, twenty minutes; then take out the chicken, and in the broth, which should be very little, fry three thin slices of pork, with two onions sliced;, then take out the pork, replace the chicken, add a little more water, if necessary; mix one and a half tablespoonsful of curry powder with a little cold water and a teaspoonful of flour; stir it in the chicken and stew until tender. Serve with boiled rice in a separate dish.

Chicken Curry, No. 2

Prepare and divide the fowls as above; put into a stew-pan butter the size of an egg, lay the pieces of fowl in this when you have made it hot, fry them a nice brown, pour over them broth to cover which you have prepared by stewing the giblets with a large onion or two small ones; simmer in this for twenty minutes; put in a bowl two tablespoons of curry powder, a tea-spoonful of browned flour and a little salt, mixed to a smooth paste with a little cold water; add this to the chicken, shaking it well together until it boils; simmer gently for twenty minutes more, stirring and shaking to prevent it burning; then add two tablespoons of cream, take up the chicken, pour the gravy over, and serve with boiled rice in a separate dish.