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CHICKEN, CURRIED (another way)

Take the remains of a cold fowl, cut it into neat joints, and put aside until wanted. Fry a finely-minced apple and an onion, sliced, in some hot butter or lard. When they are lightly browned, press them through a sieve and put the pulp into a saucepan with a pint of good gravy. Thicken this with a dessert-spoonful of curry powder, a dessert-spoonful of curry paste, and a dessert-spoonful of ground rice; boil it gently until it is smooth and thick. Put in the pieces of chicken and let them remain until they are quite hot; squeeze a little lemon-juice over, and just before serving add a table-spoonful of thick cream. Serve the curry with rice (see RICE, BOILED, FOR CURRY) piled round the dish. Time, half an hour. Sufficient for three persons. Probable cost, 10d., exclusive of the cold fowl.