Ingredients. - One rabbit or chicken. Half an ounce of coriander seed. Two cloves of garlic. One dessertspoonful of turmeric. Eight berries of red pepper. Two inches of the stick of cinnamon. Six cardamomums. A small piece of green ginger, the size of a chestnut. Five small onions. Salt. Three ounces of fresh butter. Half a pint of cream or good milk. The juice of half a lemon.

Time required, about two hours.

To make Curry:

1. Take a rabbit (which has been skinned and properly-prepared for cooking), and put it on a board.

2. Cut it up in the same way as for carving, taking care that the pieces are nearly all of one size.

N. B. - Chicken, veal, and other meats would serve the purpose for curry as well as rabbit.

3. Take a quarter of an ounce of coriander seed, put it into the mortar, and pound it very finely with a pestle.

4. Take the pounded seed out of the mortar, and put it on a piece of paper. We must scrape out the mortar, so that none be lost.

5. Take two cloves of garlic, peel them with a sharp knife, and place them in the mortar.

6. Also put into the mortar a dessertspoonful of turmeric.

7. Add eight terries of red pepper and one inch of the stick of cinnamon.

8. Put in four cardamomums.

9. Take a piece of green ginger about the size of a chestnut, and slice it very thin.

10. Take three small onions, and peel off the two outer skins.

11. Divide the onions into quarters, and place them and the sliced ginger in the mortar.

12. Pound up all these spices and the onions as fine as possible with the pestle.

13. Now add to them the pounded coriander seed, and mix them all up together.

14. Turn this pounded mixture out of the mortar into a half-pint basin.

15. Take a teacupful of cold water and rinse out the mortar, and then pour the water on to the pounded mixture in the basin.

16. Take the pieces of rabbit and wash them in cold water.

17. Take them out of the cold water and place them on a sieve to drain.

18. Take a stewpan, and put in it three ounces of fresh butter.

19. Put the stewpan on the fire to melt the butter.

N. B. - Be careful that it does not burn.

20. Take two small onions and peel off the two outer skins.

21. Divide the onions in half down the centre, and cut them up so that the slices are in half-circles.

22. Put these sliced onions into the melted butter, add also two cardamomums, and let them fry a pale brown.

23. Then take the onions carefully out of the stewpan with a slice, and place them on a piece of whity-brown paper, to drain off the grease.

24. Now take the basin of spices, and add as much cold water as will make the basin three parts full.

25. Add to the basin of spices a small dessertspoonful of salt.

26. Now pour all the contents of the basin into the melted butter in the stewpan, to cook for about twenty minutes, stirring well all the time with a wooden spoon.

N. B. - To test when the spices are sufficiently cooked, you should smell them, and if they are quite done, no particular spice should predominate.

27. Now place the pieces of rabbit in the stewpan to brown.

28. Turn them occasionally, so that they will get brown on all sides.

29. Now pour into the stewpan a teacupful of cold water, to make the meat tender.

30. Put the lid on the stewpan, and let it all cook steadily for about an hour.

31. Watch it carefully, and stir it perpetually.

N. B. - A good deal of stirring is required.

32. Add, by degrees, a teacupful of cold water, to wash down the bits of spice which will stick to the sides of the stewpan.

33. Also add, by degrees, half a pint of cream or good milk (water might even be used instead), and mix it well together with a wooden spoon.

N. B. - You must be careful that no pieces of meat, or spices, stick to the bottom of the pan.

34. Now take half the fried onions, chop them up finely, and add them to the curry,

35. Then put into the mortar five coriander seeds and one inch of the stick of cinnamon, and pound them well together with a pestle.

36. When the rabbit is quite done, take the pieces out with a fork, arrange them nicely on a hot dish, and pour the gravy round.

37. Then sprinkle over the rabbit the remainder of the fried onions, and the pounded cinnamon and coriander seeds.

38. Take a fresh lemon, cut it in half, and squeeze all the juice of it through a strainer over the rabbit.

N. B. - Boiled rice should be served with the above Curry (see Lesson on " Rice ").