_*Curried Chicken
New Green Peas
Young Carrots
Macedoine Salad
Boiled Custard with Snow Eggs
Coffee_
_*Curried Chicken_--Clean and dress a 3-pound chicken and cut in pieces
for serving. Put 1/3 cup Crisco in a hot frying pan, add chicken,
and cook 10 minutes, tightly covered. Then 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, arrange chicken
in center, and pour curry sauce over it.