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Soup, Chicken Currie, as Made in India
A pair of nicely dressed chickens, butter, currie powder, flour, salt and cayenne pepper and some rice, to be nicely boiled by itself. Directions—Boil the chickens care-iully, keeping always covered with water, till perfectly tender, removing scum and oily fat as it rises: then bone them and have a skillet ready for frying the meat in enough hot butter, first dredging the meat with flour before laying in the hot butter; brown nicely, keeping hot. Take 1 pt. of he chicken broth, which is to be kept hot, and stir in 1 table-spoonful of flour, 2 of butter, 1 teaspoonful of salt, and a little cayenne pepper and 2 table-spoonfuls of currie powder- and, when all is well mixed in, add this to the balance of the hot soup in the kettle and simmer a few minutes, then add the hot browned meat and serve hot, and with the hot boiled rice.
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