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YORKSHIRE COUNTRY CAPTAIN

Category:    Chicken
Yield: 6 servings
 
      1    Three-pound chicken                      -powder
      2 c  Chicken stock                     1/4 c  Finely minced onion
           OR  2  cups water and 2           3/4 c  Finely minced salt pork
           -bouillon cubes                     2 tb Butter or butter substitute
      3    Onions, sliced                     24    Almonds
    3/4 c  Rice                                2 c  Canned peas
           Salt, pepper, and curry                  Flour
 
  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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