Take equal quantities of parsley (picked from the stalk and parboiled), of anchovies (washed, boned, and pounded), and of fresh butter. Mix the ingredients well together, and pass them through a hair-sieve. Make into pats or balls, ice them, and serve with hot dry toast.

Here is an old Indian receipt for curry powder:-1 lb. of coriander seed, 1/2 oz. of red chilli, 1 oz. of black pepper, 4 oz. of cummin seed, 3 oz. of fenniquick, 1 lb. of turmeric, 1 oz. of dry ginger, and 1 oz. of poppy seed.

For making curry, take 1 1/2 lb. of meat cut into dice (mutton is perhaps the best), 2 oz. of butter, 1 large onion (the size of a large potato) and a large apple, one dessertspoonful and a half of curry powder, and a tea-cupful of stock. First melt the butter; then fry the onion and apple, cut small, till quite brown. Then add the curry powder; then the meat, cut into small pieces, and fry it in the above till quite brown, turning the meat constantly to keep it from burning. Then put the whole into a saucepan, add the stock, and place it near the fire to simmer for 3 1/2 or 4 hours. If it gets too dry, add a little more stock. Mutton wants no butter added at the end, but chickens and rabbits do.