Yorkshire Country Captain
(1) 3 lb chicken
2 c ps chicken stock or 2 cps water and 2 bouillon cubes
3 onions, thinly sliced
3/4 cp rice
salt, pepper and curry powder
1/4 cp finely minced onion
3/4 cp finely minced salt pork
2 tbsp butter or butter substitute
2 cps canned peas
1 - Cut chicken in pieces
2 - Dredge with salt, pepper, curry powder, and flour
3 - Fry minced onion and pork until golden brown.
4 - Add chicken.
5 - Brown slowly.
6 - Add stock or water and bouillon cubes.
7 - Cover.
8 - Simmer slowly until chicken is tender
9 - Remove chicken
10 - Combine butter or butter substitute and 2 tbsp flour
. 11 - Add chicken broth.
12 -cook, stirring constantly until smooth.
13 - Season to taste.
14 - Arrange chicken on platter.
15 - Cover with gravy.
16 - Garnish with sliced onions which have been fried until golden brown,
shredded almonds which have been toasted in melted butter, peas, and steamed rice.
. 17 - Serve at once.