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Chicken Curry, Curzon

Singe, draw and cut the head and legs off a tender roasting chicken of two and a half pounds. Cut it into twelve even pieces. Heat in a saucepan one heavy tablespoon melted butter, add the chicken and let nicely brown for fifteen minutes, frequently turning the pieces over. Season with a heavy teaspoon salt, half teaspoon white pepper and a teaspoon curry powder; mix well, sprinkle a teaspoon flour over, stir lightly. Have one small carrot, half a small turnip, half a small onion, half a green pepper, one branch white celery, one peeled and cored apple and one bean sound garlic. Cut all these articles into small julienne-shaped strips and add to the chicken. Moisten with a pint hot water, mix well and let boil for five minutes. Tie in a bunch one branch parsley, one branch chervil, half sprig thyme, one of bay leaf and a clove; add to the pan, cover it and let slowly cook for fifteen minutes. Peel and finely crush a good-sized, sound red tomato, one ounce fresh cocoanut very finely shredded, with half gill of the milk, and add to the chicken; mix a little and set in the oven for twenty minutes. Remove and keep at the oven door. Prepare a rice for curries. Arrange it as a border around the dish. Remove the bunch of herbs, pour the chicken into the centre of the rice and serve.