Clean and cut up a chicken and boil it until tender in water to cover. Drain the chicken and brown in butter with two small onions sliced. Sprinkle with two teaspoonfuls of curry powder, pour over the water in which the chicken was boiled, heat thoroughly, and thicken while stirring with a tablespoonful of flour rubbed smooth with a little cold water. Take from the fire, add the beaten yolk of an egg, and serve with a border of boiled rice.
The Myrtle Reed Cook Book, 1916