Take a pair of fine fowls, and having cut them in piece3 lay them in salt and water till the seasoning is ready. Take two table-spoonfuls of powdered ginger, one table-spoonful of fresh turmeric, a tea-spoonful of ground black pepper; some mace, a few cloves, some cardamom seeds, and a little cayenne pepper with a small portion of salt. These last articles according to your taste. Put ail into a mortar, and add to them eight large onions, chopped or cut small. Mix and beat all together, till the onions, spices, etc. form a paste.

Put the chickens into a pan with sufficient butter rolled in flour, and fry them till they are brown, but not till quite done. While this is proceeding, set over the fire a sauce-pan three parts full of water, or sufficient to cover the chickens when they are ready. As soon as the water boils, throw in the curry-paste. When the paste has all dissolved, and is thoroughly mixed with the water, put in the pieces of chicken to boil, or rather to simmer. When the chicken is quite done, put it into a large dish, and eat it with boiled rice. The rice may either be laid round on the same dish, or served up separately.

This is a genuine East India receipt for curry.

Lamb, veal, or rabbits may be curried in the same manner.

To boll Rice for the Curry.

Pick the rice carefully, to clear it from husks and motes. Then soak it in cold water for a quarter of an hour, or more. When you are ready to boil it, pour off the water in which it has soaked. Have ready a pot or sauce-pan of boiling water, into which you have put a little salt. Allow two quarts of water to a pound of rice. Sprinkle the rice gradually into the water. Boil it hard for twenty minutes, then take it off the fire, and pour off all the water that remains. Set the pot in the chimney corner with the lid off, while dinner is dishing, that it may have time to dry. You may toss it up lightly with two forks, to separate the grains while it is drying, but do not stir it with a spoon.