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Chicken, Curried

This may be made either from uncooked chicken, or with the remains of a cold one. When a fresh chicken is used, cut the bird into neat joints and fry them lightly in hot butter or lard till they are brown. Put with them a Spanish onion, sliced, and a few mushrooms, covering all with some good stock. Let this sauce simmer gently for twenty minutes or more. Mix two dessert-spoonfuls of curry paste and a spoonful of ground rice very smoothly with a little water, and add this to the sauce. A little apple pulp or rasped cocoa-nut may be added if the flavour is liked. Just before serving, stir in a cupful of hot cream, and a squeeze of lemon-juice. Serve the curry in a hot dish, with rice (see RICE, BOILED, FOR CURRY) piled round it. One chicken (probable cost, 2s. 6d.) sufficient for three persons.