Yorkshire country captain

Yield: 6 servings

Measure Ingredient
1 Three-pound chicken
2 cups Chicken stock
OR 2 cups water and 2 bouillon cubes
3 Onions, sliced
¾ cup Rice
Salt, pepper, and curry powder
¼ cup Finely minced onion
¾ cup Finely minced salt pork
2 tablespoons Butter or butter substitute
24 Almonds
2 cups Canned peas

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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