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add liver and gizzard, and continue cooking for 10 minutes longer. Cut 2 medium-sized onions in thin slices, and add to chicken with 2 teaspoons salt and 1 tablespoon curry powder. Add sufficient boiling water to cover, and simmer until chicken is tender. Remove chicken, strain liquor, and thicken it with a roux of flour and water.

Make border of boiled rice around platter or serving dish, chicken in center, and pour curry sauce over it.

June 27 Boiled Salmon, Egg Sauce