r them a little lemon juice, and
let them stand an hour; wipe them dry, dip them into clarified butter,
and then into fine bread-crumbs, and broil gently over a clear fire. A
little finely minced lean of ham or grated lemon peel, with a
seasoning of cayenne, salt, and mace, mixed with the crumbs, will vary
this dish agreeably. When fried instead of broiled, the fowls may be
dipped into yolk of egg instead of butter.

1178. A Nice Way of serving up a fowl that has been dressed.

Beat the whites of two eggs to a thick froth; add a small bit of
butter, or some salad oil, flour, a little lukewarm water, and two
tablespoonfuls of beer, beaten altogether till it is of the
consistency of very thick cream. Cut up the fowl into small pieces,
strew over it some chopped parsley and shalot, pepper, salt, and a
little vinegar, and let it lie till dinner-time; dip the fowl in the
batter, and fry it in boiling lard, of a nice light brown. Veal that
has been cooked may be dressed in the same way.

1179. Curry of any Kind.

Cut up a good fowl; skin it or not, as you please; fry it nicely
brown: slice two or three onions, and fry them; put the fried fowl and
onions into a stew-pan with a tablespoonful of curry powder, and one
clove of garlic: cover it with water or veal gravy: let it stew slowly
for one hour, or til very tender; have ready, mixed in two or three
spoonfuls of good cream, one teaspoonful of flour, two ounces of
butter, juice of a lemon, some salt; after the cream is in, it must
only have one boil up, not to stew. Any spice may be added if the
curry powder is not highly seasoned. With chicken, rabbit, or fish,
observe the same rule. Curry is made also with sweetbreads, breast of
veal, veal cutlets, lamb, mutton or pork chops, lobster, turbot,
soles, eels, oysters, &c. Any kind of white meat is fit for a curry.

[AND STUDY ALL THE PRECAUTIONS.]

1180. Curried Eggs.

Slice two onions and fry them in butter, add a tablespoonful of curry
powder; let the onions and curry powder stew in a pint of good broth
till the former are quite tender; mix a cup of cream, and thicken with
arrowroot, or rice flour. Simmer a few minutes, then add six or eight
hard-boiled eggs cut in slices; heat them thoroughly, but do not let
them boil.

1181. Cold Meat Broiled, With Poached Eggs.

The inside of a sirloin of beef or a l