Ingredients: One large or two small chickens, one-quart can of tomatoes, butter the size of a pigeon's egg, one table-spoonful of flour, one heaping tea-spoonful of minced onion, one tea-spoonful of minced pork, one small bottle of chetney (one gill).

Press the tomatoes through a sieve. Put the butter (one and a half ounces) into a stew-pan, and when hot throw in the minced onions; cook them a few minutes, then add the flour, which cook thoroughly; now pour in the tomato pulp, season-ed with pepper, salt, and the minced pork, and stir it thoroughly with an egg-whisk until quite smooth, and then mix well into

8* it the chetney, and next the cooked chicken cut into pieces. The chicken may be sautéd (if young) in a little hot fat, or it may be roasted or boiled as for a fricassee. The chicken is neatly arranged on a hot platter, with the sauce poured over. Slices of beef (the fillet preferable) may be served in the same way with the chetney sauce.

This chetney is an Indian sauce, and can be procured at the first-class groceries.