1 lg. stewing hen
1 med. onion
tops from bunch celery
Red pepper to taste
1 tbsp. salt
1/8 tsp. black pepper
7 1/2 c. water
1 c. celery, chopped
1 c. onion, chopped
1/2 c. butter
1/2 c. flour
1 lg. can mushrooms
3 tbsp. curry powder

Stuff hen with onion and celery tops. Add red pepper, salt and black pepper to the water and bring to the boiling point. Simmer until meat is tender. When cool remove meat from bone and cut meat into large bite-size pieces. Saute chopped celery and onions in a small amount of chicken fat. Melt butter and add flour, stirring constantly. Cook until thickened; add chicken pieces, celery, onions, mushrooms and curry powder. Serve over rice with: grated egg white, grated egg yolk, coconut and ground nuts. Yield: 15 servings.