Fry out two or three slices of salt pork; cut the chicken in pieces,
and lay it in the stew-pan with one sliced onion; when the fowl
is tender, take it out, and put in thickening into the liquor, one
spoonful of flour, and one spoonful of curry-powder, well stirred
up in water. Then lay the chicken in again, and let it boil up a few
minutes. A half a pint of liquor is enough for one chicken. About half
an hour's stewing is necessary. The juice of half a lemon improves it;
and some like a spoonful of tomatoes catsup.