One tablespoon of Worcestershire sauce,
Three-quarters teaspoon of curry powder,
One teaspoon of salt.
Cook gently to the boiling point and then add one cupful of shredded chicken meat and the prepared rice. Heat slowly until very hot and then turn on a hot platter and garnish with finely shredded parsley, then serve.
HOW TO PREPARE CHICKEN FOR CHICKEN SALAD OR COLD CUTS
Singe and draw the chicken and then cut as for fricasseeing. Now place the back of the carcass, giblets and the thighs and legs in a saucepan and cover with cold water. Bring to a boil and then turn into a colander and place under cold running water. Then drop into a saucepan containing boiling water and cook for ten minutes. Blanch in the colander under cold running water. Repeat this three times and then add the balance of the chicken and cook slowly until tender. Cool in the liquid. Pick the meat from the neck and back of the carcass and mince the giblets fine. Put the skin through the food chopper. Use this for chicken loaf.
CHICKEN LOAF
Use two cups of mince prepared from the skin, giblets and meat from the carcass.
One and one-half cups of cold cooked oatmeal,