• Remains of 2 cold roast fowls
• 1 sliced onion
• 2 oz. butter
• 1 tablesp. flour
• 1 tablesp. carry powder
• ¾ pt. stock
• 1 sliced apple
• 1 teasp. chutney or redcurrant jelly
• 1 dessertsp. lemon juice
• salt and pepper

Cut fowl into neat pieces (use bones and trimmings for stock). Fry sliced onion lightly in butter in a saucepan, stir in flour and curry powder, cook 3 min. Stir in stock, bring to boil. Add sliced apple, chutney, lemon juice and seasoning; simmer gently for ½ hr. Put in fowl, keep hot, but not simmering, for ½ hr. Dish fowl, pour sauce over (strain if liked). Garnish and serve accompaniments as for Curried Chicken.