Procure a lambs head, which split in halves, break the bones at the nostrils, and put into lukewarm water an hour to disgorge, previously taking out the brains, which likewise disgorge in the water, then put the head into a stewpan well covered with water, let it boil two hours, when take it out, separate the bones from the flesh, which cut into small pieces. In another stewpan have a middling-sized onion cut into small dice, which set upon the fire, adding two ounces of butter, and saute them a light brown color, when add a tablespoonful of curry powder, and half that quantity of curry paste, mix well together, then put in the pieces of head with half a pint of broth, and stew gently for half an hour. Whilst the curry is stewing, take the brains from the water, and put them into a stewpan of boiling water, let simmer five minutes, after which chop very fine, and put them into a basin, with a good handful of bread-crumbs, a little white pepper, salt, and chopped parsley, mix well together with an egg, and form it into six little round balls, which egg and bread-crumb twice over, and fry in a little hot lard, of a very light brown color, then dress the curry upon a dish, lay the brain croquets round, and serve with rice separately.

525. Calf 's Head Curry is usually made with the remains left from a previous dinner; if about two pounds of meat remaining upon the bone, cut it whilst cold into thin slices, then cut two onions and two apples into small dice, which put into a stewpan, with an ounce of butter and half a clove of garlic cut in slices, stir with a wooden spoon over the fire until sauted nice and brown, when add a tablespoonful of curry powder, half one of flour, mix well, then pour in a pint of broth, add a little salt, and boil twenty minutes, keeping it well stirred; then put in the calf's head, and let it remain upon the fire until quite hot through; add the juice of half a lemon, which stir in very gently, without breaking the meat, dress it upon a dish, and serve with rice separately. Curry sauce may be passed through a sieve previously to putting the head in.