For 4-6 people you need :
 3 1/2-4 lb. chicken
 1 pint water
 6 peppercorns
 2 medium onions
 2 medium carrots
 2 sticks celery, optional
 few sprigs parsley OR bouquet garni
 1 teaspoon salt

 Devilled sauce:
 1 oz. butter
 1 oz. flour
 1 teaspoon made mustard
 1 teaspoon curry powder
 1/2 pint chicken stock
 2 tablespoons double cream
 1 egg
 seasoning

1. Put the chicken into the saucepan with the other ingredients
   (tie bouquet garni in muslin).
2. Cover tightly, bring to the boil,
   reduce heat at once and cook slowly for about 1 hour.
3. Lift bird out carefully, strain off 1/2 pint stock for sauce.
4. Joint and slice breast from the bird.
5. To make sauce: Melt butter, stir in flour, mustard and curry powder.
6. Cook for a few seconds, stirring well.
7. Stir in chicken stock and bring to the boil, stir until thickened.
8. Remove from heat and beat in the cream blended with the well-beaten egg.
9. Season to taste.

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