Dry Curry Recipe

Fry a minced onion in butter until lightly browned, cut up the flesh of

two cooked chicken legs, or any other tender meat, into dice, mix this

with the onions, and stir them together over the fire until the meat is

hot through; sprinkle over it about a small teaspoonful of curry-powder,

and salt to taste. Having thoroughly mixed the meat with the

curry-powder, pour over it a tablespoonful of milk or cream, and stir

over the fire until the moisture has dried up. Celery salt may be used

instead of plain salt, and some persons add a few drops of lemon-juice

when the curry is finished.

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