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Chicken Curry, Madras

Singe, cut head and feet off a tender two-and-a-half-pound chicken, draw, neatly wipe, cut in twelve equal pieces, and lay them on a plate. Mince a large onion, two sound shallots, a medium, seeded green pepper, seedless fresh tomato, bean garlic and a peeled and cored apple. Melt a light tablespoon butter in a sautoire, add chicken and brown on a brisk fire for eight minutes, stirring once in a while, then add minced articles with a tablespoon flour and heavy teaspoon curry powder. Stir well and cook for four minutes longer, moisten with a pint hot water, season with one and a half teaspoons salt, half teaspoon white pepper, saltspoon each grated nutmeg, thyme in powder and bay leaf, and one tablespoon Worcestershire sauce. Thoroughly mix and let slowly cook for thirty minutes, mixing once in a while. Add a boiled rice mix well and cook for ten minutes longer, then keep hot.

Cut two sound onions in rings, lightly roll in flour, then drop in boiling fat for six minutes. Drain on a cloth, sprinkle over a half teaspoon salt, dress chicken on a hot dish, arrange onions around, sprinkle over a chopped, hard-boiled egg, and send to the table with Indian chutney and Bombay duck separately, if at hand.