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Curried Chicken

After the chickens are cut up, let them stew in as much water as will cover them for half an hour. Then add one or two onions cut very fine, let them boil again for ten minutes, add one teaspoon of flour, one-eighth of a pound of butter, a little mustard, cayenne and a large spoonful of curry; let them stew for fifteen minutes longer and as you take from the fire, stir in a cup of cream.

— Mrs. Stanley Vincent