This chetney is an Indian sauce, and can be procured at the first-class groceries.
Cut the chicken into pieces, leaving out the body bones; season them with pepper and salt; fry them in a _sauté_ pan in butter; cut an onion into small slices, which fry in the butter until quite red; now add a tea-cupful of stock freed from fat, an even tea-spoonful of sugar, and a table-spoonful of curry-powder, mixed with a little flour; rub the curry-powder and flour smooth with a little stock before adding it to the saucepan; put in the chicken pieces, and let them boil two or three minutes; add then the juice of half a lemon. Serve this in the centre of a bed of boiled rice.
Veal, lamb, rabbits, or turkey may be cooked in the same way. The addition of half a cocoa-nut, grated, is an improvement.
CHICKENS FOR SUPPER (_Mrs. Roberts, of Utica_).
After having boiled a chicken or chickens in as little water as possible until the meat falls from the bones, pick off the meat, chop it rather fine, and season it well with pepper and salt. Now put into the bottom of a mold some slices of hard-boiled eggs, next a layer of chopped chicken, then more slices of eggs and layers of chicken until the mold is nearly full; boil down the water in which the chicken was boiled until there is about a cupful left, season it well, and pour it over the chicken; it will sink through, forming a jelly around it. Let it stand overnight or all day on the ice. It is to be sliced at table. If there is any fear about the jelly not being stiff enough, a little gelatine may be soaked and added to the cupful of stock. Garnish the dish with light-colored celery leaves, or with fringed celery.
Cut the stalks into two-inch lengths; stick plenty of coarse needles into the top of a cork; draw half of the stalk of each piece of celery through the needles. When all the fibrous parts are separated, lay the celery in some cold place to curl and crisp.
Chop a little onion, and fry it in butter without allowing it to color; put in the livers and some parsley, and fry or _sauté_ them until they are done; take out the livers, add a little hot water or stock to the onions and parsley, thicken it with some flour (_roux_, page 51); strain, season, and pour it over the livers.