AN INDIAN DISH OF FOWL (an Entree)

Ingredients

• The remains of cold roast fowl
• 3-4 sliced onions
• 1 tablespoonful curry-powder
• salt to taste

Instructions

1. Divide the fowl into joints;
2. slice and fry the onions in a little butter, taking care not to burn them;
3. sprinkle over the fowl a little curry-powder and salt;
4. fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate.
5. Care must be taken that the onions are not greasy: they should be quite dry, but not burnt.