Just 4 u
Cut a spring chicken into pieces at the joints; season with salt and pepper and fry in hot lard with some tender
mutton chops. Fry 1 sliced onion in hot butter with 2 ounces of rice, 1 teaspoonful of curry−powder and 1
chopped apple; add to the chicken. Moisten with 1 quart of chicken broth, season to taste and let simmer until
the chicken and mutton are very tender; then add 1 pint of hot oysters and the juice of 1/2 lemon. Let all get
very hot and serve on a platter with fried egg−plant.
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