Curry of Chicken ( Mrs. Youmans ).
Cut the chicken into pieces, leaving out the body bones; season them with pepper and salt; fry them in a sauté pan in butter; cut an onion into small slices, which fry in the butter until quite red; now add a tea-cupful of stock freed from fat, an even tea-spoonful of sugar, and a table-spoonful of curry-powder, mixed with a little flour; rub the curry-powder and flour smooth with a little stock before adding it to the saucepan; put in the chicken pieces, and let them boil two or three minutes; add then the juice of half a lemon. Serve this in the centre of a bed of boiled rice.
Veal, lamb, rabbits, or turkey may be cooked in the same way. The addition of half a cocoa-nut, grated, is an improvement.