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Curry Indian No 1

(Meats And Vegetables.) - (The Lady's Own Cookery Book)







Curry may be made of chicken, rabbits, lobster, or of any species of

fish, flesh, or fowl. Fry the material with onions, as for mulligatawny,

a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it

all into a stewpan, with a spoonful or two of curry-powder, a large

tea-cupful of strong good gravy, and a large piece of butter. Let the

whole stew gently till the gravy becomes very thick and is nearly

evaporated.



Particular attention should be paid in sending this dish up hot, and

always with plenty of rice in a separate dish; most people like pickle

with it.











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