Chicken Curry, No. 3.
Reading edition
Cut up a dry-picked roasting or spring chicken. Rub into the pieces a liberal quantity of J. P. Smith's Curry Powder, dry. Fry the pieces thoroughly in four tablespoonfuls of Antonini Olive Oil; when done serve with a tomato sauce well flavored with a few drops of Tobasco sauce. If for breakfast, serve with Manioca griddle cakes.