. American cookery. ^ about ten minutes,then set the dish into the oven to finishcooking the rice. More boiling watermay be needed. Use an asbestos matunder the rice in the oven. Make aborder of rice on a serving dish, and turnthe chicken into the center. Do nothave the chicken too moist. The sauceis enough for a four-pound fowl; if tooplentiful serve in a bowl. Pass with thecurry a hors doeuvre dish with a littlemound of the following ingredients,one in each compartment. Each in-dividual takes some of each article orselects such as is desired and sprinklesover the curry. The articles served a
. American cookery. ^ about ten minutes,then set the dish into the oven to finishcooking the rice. More boiling watermay be needed. Use an asbestos matunder the rice in the oven. Make aborder of rice on a serving dish, and turnthe chicken into the center. Do nothave the chicken too moist. The sauceis enough for a four-pound fowl; if tooplentiful serve in a bowl. Pass with thecurry a hors doeuvre dish with a littlemound of the following ingredients,one in each compartment. Each in-dividual takes some of each article orselects such as is desired and sprinklesover the curry. The articles served arewhole olives, chopped hard-cooked egg,. CURRY OF CHICKEN AMERICAN STYLE SEASONABLE AND TESTED RECIPES 453 bar-le-duc currants or currant jelly,chopped celery hearts, grated cocoanut. and blanched almonds,browned in the oven. sliced and Crown Roast of Lamb A crown roast of lamb is fashionedfrom two loins with eight or nine ribbones in each. The flank should be cutoff to leave all the rib bones of the sarr elength, about five inches from above theeye of tender meat. The rib bonesshould be freed of flesh, Trenched,nearly to the tender, solid piece of trimming the ribs, care should betaken to trim to a straight line above thetender portion of the meat. Cut apartthe back bone at the base, between eachchop, but do not cut up into the flesh;this allows spreading the loins apart atthe base; turn the skin side in and con-nect the two loins with two stitches, oneabove the other, at each side, then pressinto a crown or ring shape. Wrap eachrib in a slice of fat salt pork, to keepthe bones from burning and cover witha buttered
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