Boil and joint two chickens. Fry three or four slices of salt pork, and when they are nearly brown add a large spoonful of butter. Cut three or four onions fine, and fry them a light brown; then remove them, and the pork, and fry the chickens gently in the fat; strew over* the meat while it is frying a spoonful and a half of good curry powder, and dredge in flour. Then add hot water to make sufficient gravy; if the gravy is not thick enough, mix a little flour smooth in cold water, and stir in. Add salt to suit your taste. This dish is best when stewed slowly. Garnish with slices of lemon.

Partridges, pigeons, rabbits, sweet-breads, breasts of mutton, lamb, and veal, are all used for curries.

There is a difference in the quality of curry powder. The above measure, is for the strongest kind, and is enough for a quart of gravy. The East Indians never use flour in thickening the gravy, but depend on the curry powder.

To prepare rice for Calcutta curry, wash a pint in several waters, and put it into a kettle, containing a gallon of warm water, with salt in it. Cook it ten minutes from the time it begins to boil; then pour it into a sieve, and when the water is entirely drained out, shake the sieve, and the particles of rice will separate, and it is ready to serve. Rice should always be served with curry.