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Cut a fowl into small pieces, skin it, and let it blanch in cold water for two hours; mince an onion very small, and put it into a sauce-pan, with two ounces of butter, and a large table-spoonful of flour of rice stirred in by degrees; brown it well, and when just boiling, add a quart of cold water, with the pieces of fowl and a large table-spoonful of currie powder mixed in it. Let it boil till the fowl be quite tender, and just before serving, squeeze the juice of half a lemon over the blade of a hot knife into it. Vinegar will answer instead of the juice; and if it be required very fine, in place of rice, thicken it with an ounce of sweet almonds blanched and pounded.


Cut part of a neck of veal into cutlets, and make a gravy of the trimmings; season it with pepper, salt, and an onion; strain and thicken it with flour and butter, and add two spoonfuls of curry powder. Fry the cutlets with an onion minced very small, in butter, of a light brown colour, and then stew them in the prepared gravy till they become quite tender. Before serving, add the juice of half a lemon, and a little Chili pepper.


Skin and cut a fowl into joints, or take off small cutlets from the best end of a neck of veal; fry in butter three or four minced onions, and drain them; then fry the fowl or veal, and dust it with three tea-spoonfuls of currie powder, and a quarter of a tea-spoonful of cayenne. Put the fried meat and onions into a stew-pan, with a little salt, half a pint of milk, and the same quantity of water; keep the pan closely covered, and let it stew till perfectly tender, and ten minutes before serving, add two tea-spoonfuls of lemon juice.


Having skinned and cut a fowl into joints, and rubbed it well with currie powder and a little cayenne, stew it gently, and till very tender, in some well-seasoned veal or mutton broth, to which some whole rice is added with the fowl; and before serving, mix in a little lemon juice and salt.


Cut into small bits, veal, or the meat of fowl, and pickled pork, and, with slices of onion, fasten them alternately upon small skewers, three or four inches long. Pound in a mortar a couple of onions, a small apple, a head of garlic, a large table-spoonful of currie powder, with some gravy; press it through a sieve. Fry in butter a finely-minced onion; dust the meat with turmeric; fry it, and add the strained liquor, with two bay leaves, a little salt and pepper. Let it stew till the liquor be nearly wasted, and the flavour be very rich. Before serving, squeeze in the juice of half a lemon, and take out the bay leaves.


Is dressed much in the same manner, without pork, and not put upon skewers, but cut into very small pieces.


After a cod-fish, haddock, or mackerel, has lain some hours in salt, cut it into pieces, and stew it in water sufficient to cover it, into which a large table-spoonful of currie powder has been mixed. Fry, in a quarter of a pound of butter, a shallot and two or three onions minced, a little pepper and salt. When well browned, add it to the fish, and stew all together till it be quite tender. Sprats make a good currie, but should be stewed in less water.


Cut into round thick slices cold boiled salmon, soles, cod, or haddocks; fry them in butter. In as much vinegar as will cover the fish, boil a little salt, two or three cloves of garlic, a good deal of turmeric finely pounded, three cloves, a little nutmeg, ginger, and black pepper pounded, as much as will season it highly, and pour it hot over the fish. Cover it closely, and when it has stood twenty-four hours, it well be fit for use, and should be eaten cold with boiled rice.


Stew in two ounces of butter, for ten minutes, a tea-spoonful of cayenne, and one of Jamaica pepper, a dessert-spoonful of pounded coriander seed, six small onions, and two heads of garlic minced. Cut the fowl or rabbit into small pieces, and cover it over with the curd of sweet milk. Put the whole into a stew-pan, with as much boiling water as may be desired for sauce, and let it simmer till very tender.


Fry sliced veal, rabbit, fowl, or sweetbreads, in a good deal of butter, dusting it with flour. Dust one side with currie powder; then turn and dust the other, strewing over it finely-minced onions, taking care not to burn them. When the meat is of a light brown, add some white stock, with a little salt; stew it till tender. Before serving, skim off the fat, and add a tea-spoonful of lemon juice or vinegar.

Rabbit, fowl, and sweetbreads should be parboiled.


Skin the fowl, and if old, simmer it for two hours with an onion cut small; then add three table-spoonfuls of whole rice, two of curries powder, and two more onions, and let the whole boil about half an hour.


Wash the rice perfectly clean, and put on one pound in two quarts of cold water; let it boil twenty minutes, strain it through a sieve, and put it before the fire; shake it up with a fork every now and then, to separate the grains, and make it quite dry. Serve it hot.


Pound extremely fine, in a mortar, six ounces of coriander seed, three ounces of black pepper, one ounce and a half of fennigreck seed, one ounce of cummin seed, three ounces of turmeric, and three quarters of an ounce of cayenne; sift it through muslin, and put it before the fire for four or five hours, stirring it very now and then. Keep it in a bottle with a glass stopper.


One pound of rice picked clean, eight ounce of coriander seed, four ounces of cummin seed, and four ounces of yellow mustard seed; put all these into a frying-pan, stir it constantly until it becomes quite hot, taking car it does not brown; then grind it in a pepper-mill, with six ounces of cayenne, and two ounces of turmeric. Sift it through muslin, and grind the coarser part, repeating this till it is all sufficiently fine, and keep it in bottles with glass stoppers.


Dry and finely pound the following ingredients: - Half a pound of turmeric, two ounces of ginger, the same of black pepper; of cummin seed, fennigreck seed, and cayenne, half an ounce each. Mix them thoroughly, and dry it before the fire for some hours. Keep it in a well-corked bottle.

Cooke’s Currie Paste will be found an excellent preparation for all the varieties of Currie. Directions for using it are given with each pot – 24 Prince’s Street, Cavendish Square, removed from 99, Hatton Garden.

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