y other, only
that it cannot be fatted in so short a time.

CHICKEN BROTH. Having boiled a chicken for panada, take off the skin and
the rump, and put it into the water it was boiled in. Add one blade of
mace, a slice of onion, and ten corns of white pepper. Simmer it till
the broth be of a pleasant flavour, adding a little water if necessary.
Beat a quarter of an ounce of sweet almonds with a tea-spoonful of water
till it is quite fine, boil it in the broth, and strain it. When cold,
remove the fat.

CHICKEN CURRIE. Cut up the chicken raw, slice onions, and fry both in
butter with great care, of a fine light brown; or if chickens that have
been dressed are used, fry only the onions. Having cut the joints into
two or three pieces each, lay them in a stewpan, with veal or mutton
gravy, and a clove or two of garlic. Simmer till the chicken is quite
tender. Half an hour before serving it up, rub smooth a spoonful or two
of currie powder, a spoonful of flour, and an ounce of butter; and add
this to the stew, with four large spoonfuls of cream, and a little salt.
Squeeze in a small lemon, when the dish is going to table.--A more easy
way to make currie is to cut up a chicken or young rabbit; if chicken,
take off the skin. Roll each piece in a mixture of a large spoonful of
flour, and half an ounce of currie powder. Slice two or three onions,
and fry them in butter, of a light brown; then add the meat, and fry all
together till the meat begin to brown. Put all into a stewpan, cover it
with boiling water, and simmer very gently two or three hours. If too
thick, add more water half an hour before serving. If the meat has been
dressed before, a little broth will be better than water, but the currie
is richer when made of fresh meat. Slices of underdone veal, turkey, or
rabbit, will make excellent currie. A dish of rice boiled dry should be
served with it.

CHICKEN PANADA. Boil a chicken in a quart of water, till about three
parts ready. Take off the skin, cut off the white meat when cold, and
pound it to a paste in a marble mortar, with a little of the liquor it
was boiled in. Season it with a little salt, a grate of nutmeg, and the
least bit of lemon peel. Boil it gently for a few minutes till it be
tolerably thick, but so it may be drank. The flesh of a chicken thus
reduced to a small compass, will be found very nourishing.

CHICKEN PIE. Cut up two young fowls, season them with white pepper,
salt, a little mace, nu