l they are a
light brown; then add a tablespoonful and a half of curry powder, and
mix it up well. Now put in the beef, cut into pieces about an inch
square; pour in from a quarter to a third of a pint of milk, and let
it simmer for thirty minutes; then take it off, and place it in a
dish, with a little lemon juice. Whilst cooking stir constantly, to
prevent it burning. Send to table with a wall of mashed potatoes or
boiled rice round it. It greatly improves any curry to add with the
milk a quarter of a cocoa-nut, scraped very small, and squeezed
through muslin with a little water; this softens the taste of the
curry, and, indeed, no curry should be made without it.

1171. Ragout of Duck, or any kind of Poultry or Game.

Partly roast, then divide into joints, or pieces of a suitable size
for helping at table. Set it on in a stewpan, with a pint and a half
of broth, or, if you have no broth, water, with any little trimmings
of meat to enrich it; a large onion stuck with cloves, a dozen berries
of allspice, the same quantity of black pepper, and the rind of half a
lemon shaved thin. When it boils, skim it very clean, and then let it
simmer gently, with the lid close, for an hour and a half. Then strain
off the liquor, and take out the pieces, which keep hot in a basin or
deep dish.

Rinse the stewpan, or use a clean one, in which put two ounces of
butter, and as much flour or other thickening as will bring it to a
stiff paste; add to it the gravy by degrees. Let it boil up, then add
a glass of port wine, a little lemon juice, and a teaspoonful of salt;
simmer a few minutes. Put the meat in a deep dish, strain the gravy
over, and garnish with sippets of toasted bread. The flavour may be
varied at pleasure by adding ketchup, curry powder, or vinegar.

1172. To Dress Cold Turkey, Goose, Fowl, Duck, Pigeon, or Rabbit.

Cut the cold bird or rabbit in quarters, beat up an egg or two
(according to the quantity to be dressed) with a little grated nutmeg,
and pepper and salt, some parsley minced fine, and a few crumbs of
bread; mix these well together, and cover the pieces with this batter:
broil them, or put them in a Dutch oven, or have ready some dripping
hot in a pan, in which fry them a light brown colour; thicken a little
gravy with some flour, put a large spoonful of ketchup to it, lay the
fry in a dish, and pour the sauce round it; garnish with sli