Cut a chicken up as described in the last, which put into a stewpan, with two ounces of clarified butter, put it over the fire, stirring occasionally until the pieces of the chicken are lightly browned; then pour off the butter and fat from the chicken, add three teaspoonfuls of curry paste and a pint of good broth, mix all well together, place the stewpan again upon the fire, stewing its contents slowly for about twenty minutes, when serve, as directed in the last.