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Curry No 5

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







Take two chickens, or in the same proportion of any other kind of flesh,

fish, or fowl; cut the meat small; strew a little salt and pepper over

it; add a small quantity of onion fried in butter; put one

table-spoonful of curry-powder to your meat and onions; mix them well

together with about three quarters of a pint of water. Put the whole in

a stewpan covered close; let it stew half an hour before you open the

pan; then add the juice of two lemons, or an equal quantity of any other

souring. Let it stew again till the gravy appears very thick and adheres

to the meat. If the meat floats in the gravy, the curry will not be

considered as well made. Salt to your palate.











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