The following recipe for Chicken and Rice Curry is from The New Butterick Cook Book, by Flora Rose, co-head of the School of Home Economics at Cornell University. It was published in 1924. A professional scan of that 724-page out-of-copyright book is one of the many bonus items included in the latest edition of the waterproof SurvivalBlog Archive USB stick. This 15th Anniversary Edition (2005-2020) USB stick is now available for pre-ordering. The 14th Edition sold out quickly, so order soon.
- 1 tablespoon butter or butter substitute
- 1 tablespoon flour
- 1 cup milk
- 2/3 teaspoon curry-powder
- 3/4 cup chopped cooked chicken
- 1/4 cup boiled rice
Prepare a white sauce from the fat, flour and milk. Add seasonings, chicken and rice.
Serve hot in ramekins.
Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!