Cut fowls or rabbits into joints, and wash them clean; put two ounces of butter into a stewpan: when it is melted, put in the meat, and two middling-sized onions sliced, let them be over a smart fire till they are of a light brown, then put in half a pint of broth; let it simmer twenty minutes. Put in a basin one or two table-spoonfuls of curry powder, a tea-spoonful of flour, and a tea-spoonful of salt; mix it smooth with a little cold water, put it into the stewpan, and shake it well about till it boils: let it simmer twenty minutes longer; then take out the meat, and rub the sauce through a tamis or sieve: add to it two table-spoonfuls of cream or milk; give it a boil up; then pour it into a dish, lay the meat over it: send up the rice in a separate dish.
Cut a fowl into small pieces, skin it, and let it blanch in cold water for two hours; mince an onion very small, and put it into a saucepan, with two ounces of butter, and a large table-spoonful of flour of rice stirred in by degrees; brown it well, and when just boiling, add a quart of cold water, with the pieces of fowl and a large table-spoonful of curry powder mixed in it. let it boil till the fowl be quite tender, and just before serving, squeeze the juice of half a lemon over the blade of a knife into it. Vinegar will answer instead of the juice; and if it be required very fine, in place of rice, thicken it with an ounce of sweet almonds blanched and pounded.
Are made with bread-crumbs, the yolk of an ess boiled hard, and a bit of fresh butter about half as big, beaten together in a mortar, and seasoned with curry powder.
Skin and cut a fowl into joints, or take off small cutlets from the best end of a neck of veal; fry in butter three or four minced onions, and drain them; then fry the fowl or veal, and dust it with three tea-spoonfuls of curry powder, and a quarter of a tea-spoonful of Cayenne. Put the fried meat and onions into a stewpan, with a little salt, half a pint of milk, and the same quantity of .water; keep the pan closely covered, and let it stew till perfectly tender, and ten minutes before serving, add two tea-spoonfuls of lemon-juice.
After a cod-fish, haddock, or mackerel has lain some hours in salt, cut it into pieces, and stew it in water sufficient to cover it, into which a large table spoonful of curry powder has been mixed. Fry in a quarter of a pound of butter, a shallot and two or three onions minced, a little pepper and salt. When well browned, add it to the fish, and stew all together till it be quite tender. Sprats make a good curry, but should be stewed in less water.
Stew in two ounces of butter, for ten minutes, a teaspoonful of Cayenne, and one of pepper, a dessertspoonful of pounded coriander seed, six small onions, and two heads of garlic minced. Cut the fowl or rabbit into small pieces, and cover it over with the curd of sweet milk. Put the whole into a stewpan, with as much boiling water as may be de-sired for sauce, and let it simmer till very tender.
Fry gliced veal, rabbit, fowl, or sweetbreads, in a good deal of butter, dusting it with Hour. Dust one side with curry powder; then turn and dust the other, strewing over it finely-minced onions, taking care not to burn them. When the meat is of a light, brown, add some white stock, with a little salt; stew it till tender. Before serving, skim off the fat, and add a tea-spoonful of lemon-juice or vinegar. Rabbit, fowl, and sweetbreads should be parboiled.