Chicken Curry.
Make the same as white fricassee, with the addition of one teaspoonful of Indian curry to one pint of gravy, if it is liked strong, if not, half a teaspoonful. Dissolve the curry in a little water, and stir in. Garnish the dish with rice. Veal and mutton can be curried in the same manner.
Chicken Salad.
Boil tender four good-sized chickens; when cold, cut off the white meat, and chop rather coarse. Cut off the white part of the celery, and chop in the same manner. To two quarts and a pint of the chicken, allow one quart and a pint of the celery and a spoonful of salt. Mix well together, and then stir in part of the dressing. Shape the salad in a flat dish, and pour over the remainder of the dressing. Garnish with hard-boiled eggs, beets, and the tops of the celery.
Sauce for Birds.
Put one tablespoonful of butter into a pan; and, when it gets hot, add one tablespoonful of flour; stir until brown, then add one cup of boiling water, and salt and pepper to taste.
Broiled Chicken.
Split down the back, wash, and wipe dry, and broil over clear coals twenty-five minutes. Season with pepper, salt, and butter.