aste, and keep it even and comely to the eye.

_Obs._--This is a most excellent way of preparing and dressing beef (No.
503), and a savoury dish for sandwiches, &c. In moderate weather it will
keep good for a fortnight after it is dressed: it is one of the most
economical and elegant articles of ready-dressed keeping provisions;
deserving the particular attention of those families who frequently have
accidental customers dropping in at luncheon or supper.

_Curries._--(No. 497; see also No. 249.)

Cut fowls or rabbits into joints, and wash them clean: put two ounces of
butter into a stew-pan; when it is melted, put in the meat, and two
middling-sized onions sliced, let them be over a smart fire till they
are of a light brown, then put in half a pint of broth; let it simmer
twenty minutes.

Put in a basin one or two table-spoonfuls of curry powder (No. 455), a
tea-spoonful of flour, and a tea-spoonful of salt; mix it smooth with a
little cold water, put it into the stew-pan, and shake it well about
till it boils: let it simmer twenty minutes longer; then take out the
meat, and rub the sauce through a tamis or sieve: add to it two table
spoonfuls of cream or milk; give it a boil up; then pour it into a dish,
lay the meat over it: send up the rice in a separate dish.

_Obs._--Curry is made also with sweetbreads, breast of veal, veal
cutlets, lamb, mutton or pork chops, lobster, turbot, soles, eels,
oysters, &c.: prepared as above, or enveloped in No. 348.

_Obs._--This is a very savoury and economical dish, and a valuable
variety at a moderate table. See Wow-wow sauce (No. 328).

_Stewed Rump-Steaks._--(No. 500.)

The steaks must be a little thicker than for broiling: let them be all
the same thickness, or some will be done too little, and others too
much.

Put an ounce of butter into a stew-pan, with two onions; when the butter
is melted, lay in the rump-steaks, let them stand over a slow fire for
five minutes, then turn them and let the other side of them fry for five
minutes longer. Have ready boiled a pint of button onions; they will
take from half an hour to an hour; put the liquor they were boiled in to
the steaks; if there is not enough of it to cover them, add broth or
boiling water, to make up enough for that purpose, with a dozen corns of
black pepper, and a little salt, and let them simmer very gently for
about an hour and a half, and then strain off as much of the liquor
(about a pint and a half)