Cut two young chickens into pieces, and blanch and drain them dry; then put them into a stewpan with two table spoonfuls of currie powder and a gill of veal stock, and stew them gently till half done. Then cut into slices three middling-sized onions, and put them into a stewpan with a table spoonful of currie powder, a quart of veal stock, two ounces of Jordan almonds blanched and pounded fine, and boil till the onions are tender; then rub it through a tamis sieve to the chicken, and season to the palate with cayenne pepper, salt, and lemon or tamarind juice. Let the chickens stew till three parts done, then pour the liquor into another stewpan, and add three ounces of fresh butter, a very little flour and water, and reduce it to three gills. Strain it through a tamis sieve to the chickens, and let them simmer till tender.

N. B. Rabbits may be done in the same manner.

Plain Rice To Be Eaten With Currie

Pick one pound of rice, and wash it very clean; then have ready some boiling water and put the rice in. Let it simmer till three parts done, and strain and wash it in several waters till free from slime. Drain it in a large hair sieve, and when dry put it into a stewpan with some paper and the cover over it. Set it in a moderate oven for one hour and a half, or longer, if there be a greater quantity.

Currie Of Lobster

Boil lobsters till three parts done, and pick and cut the claws and tails into good-sized pieces; then add currie powder, and proceed with the same directions as with the chickens, only pound the body of the lobsters and spawn, if any, and add them to the almonds and other ingredients.

Currie Of Veal

Cut a piece of breast of veal into tendrons, and fry them in a Utile lard till of a light colour; then drain them dry, add currie powder, and proceed with the same directions as for chicken currie,

Currie Of Mutton

Take three pounds of the best end of a loin of mutton, cut off the lone and some of the fat; then cut tin meat into small square pieces, fry them, and proceed with the same directions as for veal, pig's head currie.

Take a young porker's head, cleave it in half, blanch and wash it, then cut it into small thick pieces, fry them, and dress in the same manner as veal and mutton; only omit the fresh butter as there will be a sufficient quantity of fat.

Rice In Shapes With Currie

Wash and boil a quarter of a pound of rice till half done; drain it, and add a sufficient quantity of currie powder to colour it, a quarter of a pound fresh butter, a bay leaf, a gill of veal broth, salt and lemon juice to the palate; then put it over a slow fire, and when it is nearly tender, let it get cool, then add the yolks of three eggs; have ready a tin mould lined with bards of fat bacon. Put the rice round the inside and at the bottom, and upon it a dressed currie of two chickens or meat, with only a little of the liquor; cover with the remainder of the rice; bake it in a moderate heated oven for one hour. When it is to be served to table, turn it gently out of the mould into a dish, take the bacon from it, make a small opening at the top, and add the remaining part of the currie liquor boiling hot. Likewise serve plain boiled rice round the baked, and some button onions boiled till tender.

Currie, Or Pepper Water

Cut a chicken into pieces, blanch and wash it, put it into a small stewpot, add a table spoonful of currie powder, half a pint of veal broth, and simmer them till half done. Then peel and cut into thin slices two good sized onions, fry them with two ounces of fresh butter till nearly done and of a brown colour; then add them to the chicken, together with a pint of veal broth, half a bay leaf, the juice of half a lemon, two table spoonfuls of the juice of tamarinds, which are to be dissolved in boiling water and strained. Boil all together till the chicken is nearly done; then take it out, put it into another stew pan, rub the ingredients through a tamis sieve, and add it to the fowl with a table spoonful of flour and water to thicken it-Make it boil, season it well to the palate with cav-enne pepper and salt, skim it clean, and serve it up in a bowl.