1/2 c. finely chopped onion
1/2 c. finely chopped celery
1/4 c. lard or shortening
1/3 c. flour
2 c. chicken stock
1 c. tomato juice
1/2 t. worcestershire sauce
salt & pepper to taste
1/2 t. curry powder
4 c. diced, cooked chicken
4 c. hot cooked rice
Lightly brown onion and celery in hot fat; add flour and blend. Add stock and cook until thick, stirring constantly. Add tomato juice, worcestershire sauce, seasonings and chicken; heat thoroughly. Serve over cooked rice.
