Curry No 2 Recipe

Chop one or two onions very fine; put them into a stewpan with some

butter, and let them remain on a slow fire till they are well done,

taking care not to let them burn. Pour off the butter: put in one

dessert spoonful of powder and a little gravy; stir it about till it is

well mixed; set it on a slow fire till it is all sufficiently done. Put

in a little lemon-juice; when nearly done, thicken the gravy with flour.

Let the rice be very well picked and afterwards cleansed; it ought to be

washed in several waters, and kept in water till it is going to be

boiled. Have the meat or fish ready, pat it into the stewpan, and stir

it about till it is well mixed. The rice must be boiled twenty minutes

quickly, and the scum taken off; the water to be thrown off and the

saucepan uncovered till it is dry enough. Meat used for this curry must

be previously fried.

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