meat, but not so good a Curry as when made of undressed meat. Cut the meat into pieces, as are served at table, and brown them, in butter, with 1 or 2 sliced onions, over a quick fire. When of a fine amber colour, put it and the onions in a saucepan, with some veal, mutton broth, or stock of poultry and veal, or mutton trimmings; when this has simmered long enough to cook the meat, put in the curry powder, from 2 to 3 dessert-spoonsful, according to the quantity of meat, rubbed and mixed very smooth with a spoonful of flour; stir this carefully in the sauce, and simmer it five minutes; when done, put in the juice of a lemon, and stir in by degrees a coffee-cupful of thick cream. A small part of the meat and the livers of poultry may be pounded to thicken the sauce.—Or: rub the powder into a thin paste, with cream, and rub each piece of meat with it, when half cooked, then return it to the saucepan to finish stewing.—Another—Fry 4 large sliced onions in 2 oz. of butter, and put all into a stew-pan, with either a loin of lamb in steaks, a breast of veal cut up, chicken, duck or rabbit jointed, or any thing undressed and lean, with a pint of good stock, or more, according to the quantity of meat; stew till tender: then take out the meat, and mix with the gravy about 2 dessert-spoonsful of turmeric powder, 6 pounded coriander seeds, cayenne to taste, and 2 table-spoonsful of chili, or eschalot vinegar. Boil these till thoroughly mixed and thick, and till the turmeric has lost the raw flavour; then put in the meat, and give it one boil. Squeeze in the juice of a lemon or a lime, and serve it very hot, in a deep dish, with plenty of gravy; the rice in another.—Stewed onions, stewed cucumbers, or stewed celery, brown, are good with curry. Serve pickles (melon mangoes most suitable), and chili vinegar.—Veal cutlets fried with onions in butter, and stewed in gravy as above. Lamb, Duck, Cow-heel, and Lobster make good curries. Indeed tender steaks and mutton chops are also very good dressed in curry.
Cut into bits, either chicken and tongue, or veal and ham; season with eschalot, and fasten them in alternate slices on small skewers. Mix with flour and butter 2 dessert-spoonsful of curry powder, or 1 of curry paste, 1 of
