See curried veal. Undressed chicken is considered best for a curry,
it must be cut in small joints, the directions for curried veal are
equally adapted for fowls.
A NICE METHOD OF DRESSING FOWL AND SWEETBREAD.
Take a fowl and blanch it, also a fine sweet bread, parboil them, then
cut off in smooth well shaped slices, all the white part of the fowl,
and slice the sweetbread in similar pieces, place them together in a