CURRIES. Cut fowls or rabbits into joints; veal, lamb or sweetbreads
into small pieces. Put four ounces of butter into a stewpan; when
melted, put in the meat, and two sliced onions. Stew them to a nice
brown, add half a pint of broth, and let it simmer twenty minutes. Mix
smooth in a basin one table-spoonful of currie powder, one of flour, and
a tea-spoonful of salt, with a little cold water. Put the paste into the
stewpan, shake it well about till it boils, and let it simmer twenty
minutes longer. Just before it is dished up, squeeze in the juice of
half a lemon, and add a good table-spoonful of melted butter.

CURRIE BALLS. Take some bread crumbs, the yolk of an egg boiled hard,
and a bit of fresh butter about half the size; beat them together in a
mortar, season with a little currie powder, roll the paste into small
balls, and boil them two or three minutes. These will serve for mock
turtle, veal, poultry, and made dishes.

CURRIE OF COD. This should be made of sliced cod, that has either been
crimped, or sprinkled with salt for a day, to make it firm. Fry it of a
fine brown with onions, and stew it with a good white gravy, a little
currie powder, a bit of butter and flour, three or four spoonfuls of
rich cream, salt, and cayenne, if the powder be not hot enough.

CURRIE OF LOBSTERS. Take them from the shells, lay them into a pan with
a small piece of mace, three or four spoonfuls of veal gravy, and four
of cream. Rub smooth one or two tea-spoonfuls of currie powder, a
tea-spoonful of flour, and an ounce of butter. Simmer them together an
hour, squeeze in half a lemon, and add a little salt. Currie of prawns
is made in the same way.

CURRIE POWDER. Dry and reduce the following articles to a fine powder.
Three ounces of coriander seed, three ounces of turmeric, one ounce of
black pepper, and one of ginger; half an ounce of lesser cardamoms, and
a quarter of an ounce each of cinnamon, cummin seed, and cayenne.
Thoroughly pound and mix them together, and keep it in a well-stopped
bottle.

CURRIE SAUCE. Stir a small quantity of currie powder in some gravy,
melted butter, or onion sauce. This must be done by degrees, according
to the taste, taking care not to put in too much of the currie powder.

CURRIE SOUP. Cut four pounds of a breast of veal into small pieces, put
the trimmings into a stewpan with two quarts of water, twelve
peppercorns, and the same of allspice. When it boils, skim it clean; a