Curries Recipe

Chickens, pigeons, mutton chops, lobsters and veal, all make good

curries. If the curry dish is to be made of fowls, they should be

jointed. Boil the meat till tender, in just sufficient water to cover

it, and add a little salt. Just before the meat is boiled enough to take

up, fry three or four slices of pork till brown--take them up, and put

in the chickens. Let them brown, then add part of the liquor in which

they were boiled, one or two tea spoonsful of curry powder, and the

fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled

rice, or a little flour and water mixed--turn it on to the curry, and

let it stew a few minutes.