Fry a minced onion in butter until lightly browned, cut up the flesh of
two cooked chicken legs, or any other tender meat, into dice, mix this
with the onions, and stir them together over the fire until the meat is
hot through; sprinkle over it about a small teaspoonful of curry-powder,
and salt to taste. Having thoroughly mixed the meat with the
curry-powder, pour over it a tablespoonful of milk or cream, and stir
over the fire until the moisture has dried up. Celery salt may be used
instead of plain salt, and some persons add a few drops of lemon-juice
when the curry is finished.