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| 1 | Three-pound chicken |
| 2 Tasse | chicken stock |
| | Or 2 cups water and 2 bouillon cubes |
| 3 | Onions sliced |
| 3/4 Tasse | rice |
| | Salt, pepper, and curry powder |
| 1/4 Tasse | onion finely minced |
| 3/4 Tasse | Finely minced salt pork |
| 2 Esslöffel | Butter or butter substitute |
| 24 | Almonds |
| 2 Tasse | peas canned |
| | flour |
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Cut chicken in pieces. Dredge with salt, pepper, curry powder, and flour. Fry minced onion and pork until golden brown. Add chicken. Brown slowly. Add stock or water and bouillon cubes. Cover. Simmer slowly until chicken is tender. Remove chicken. Combine butter and 2 tablespoons flour. Add to chicken broth. Cook, stirring constantly, until smooth. Season to taste. Arrange chicken on platter. Cover with gravy. Garnish with sliced onions which have been fried until golden brown, shredded almonds which have been toasted in melted butter, peas, and steamed rice. Serve at once. 6 servings.
Florence Taft Eaton, Concord, Ma.
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