Curry, With Gravy

Cut two chickens into pieces, and fry gently in butter, strewing over them at the same time three table spoonsful of curry powder: have ready fried six large onions chopped small; put these with the chickens and a pint of veal stock into a stewpan; cover closely, and stew gently till tender: just before serving up, add the juice of a lemon. As curry is generally eaten with rice, the East India mode of dressing it is subjoined:

Rice

Take half a pound of Patna rice, wash it in salt and water; strain and put it into two quarts of boiling water ; let it boil twenty minutes, and strain through a colander; set the co-lander before the fire for the rice to dry, and when perfectly so, shake the colander over the dish, so that every grain of rice may be separated. Carolina rice will require a pint more water.

Curry, Without Gravy

Having cut a chicken into pieces, take a table spoonful of curry powder, and a tea-spoonful of powdered turmeric, mix together in a mortar with a little water, add a clove of garlic finely shred, and beat them well; add a little salt and water, and rub part of this mixture over each piece of the chicken: put a large piece of butter into a stewpan, and hold it over the fire till completely melted, and having sliced a large onion, put together with the chicken into the melted butter, and fry till thoroughly done: before serving up, add a little lemon-juice.

Curry of Pork, Mutton, Giblets, Lobsters, and Prawns, Are made in either of the ways above described.

Burdwan, Indian, To Be Dressed At Table

Cut up a boiled fowl, and put it into a pan over a lamp, with three table spoonsful of essence of anchovy, three table spoonsful of madeira, a little water, a lump of butter rolled in flour, a large onion shred fine, cayenne and salt: stew till the onions are tender.

Burdwan, English, To Be Dressed At Table

Take either cold rabbit, fowl, veal, or lamb, and having cut it into pieces, put it into a pan over a lamp, with as much good gravy as will cover it: add a piece of butter rolled in flour, an onion shred fine, two spoonsful of essence of anchovy, a glass of port wine, cayenne and salt: stew slowly for a quarter of an hour.

Brado Fogado

Having picked and washed some spinach very clean, put it into a stewpan without water; when enough, squeeze the liquor from it. Shred some onions, and fry them in butter : put to the spinach, a pint of shrimps cleared from the shell, or the tail of a large lobster shred small, a table spoonful of curry powder, a little water, and salt: stir well together, adding the fried onions, and let the whole stew a quarter of an hour, without burning.

A Solama-Gundy

Take a handful of parsley, two pickled herrings, four boiled eggs, both yolks and whites, and the white part of a roasted chicken. Chop them separately, and exceedingly small. Take the lean of some boiled ham scraped fine, and turn a china bason upside down in the middle of a dish. Make a quarter of a pound of butter into the shape of a pine-apple, arid set it on the bason's bottom. Lay round your bason a ring of shred parsley, then a ring of yolks of eggs, then whites, then ham, then chickens, and then herrings, till you have covered your bason, and disposed of all the ingredients. Lay the bones of the pickled herrings upon it, with their tails up to the butter, and let their heads lie on the edge of the dish. Lay a few capers, and three or four pickled oysters round the dish.