ell for three or four hours; and, when quite cold, put it into a
bottle for use.

_Curry Powder._ No. 2.

Thirteen ounces of coriander seed,* two ounces of fenugreek seed,* (if
not liked this may be omitted,) one ounce of cayenne pepper, or powdered
capsicums, six ounces of pale-coloured turmeric,* five ounces of black
pepper. Pound the whole very fine; set it in a Dutch oven before the
fire to dry, turning it often; when cold put it into a dry bottle; cork,
and keep it in a dry place. So prepared, curry-powder will keep for many
years.

The ingredients marked thus * may be procured at Apothecaries' Hall, or
at any wholesale chemist's.

_Curry Powder._ No. 3.

One pound of turmeric, one pound of coriander seed, one pound of ginger,
six ounces of cardamom, four ounces of cummin, one ounce of long pepper,
pounded and mixed together. Cayenne pepper may also be added.

_Curry, Indian._ No. 1.

Curry may be made of chicken, rabbits, lobster, or of any species of
fish, flesh, or fowl. Fry the material with onions, as for mulligatawny,
a small piece of garlic, eight almonds, and eight sweet chesnuts. Put it
all into a stewpan, with a spoonful or two of curry-powder, a large
tea-cupful of strong good gravy, and a large piece of butter. Let the
whole stew gently till the gravy becomes very thick and is nearly
evaporated.

Particular attention should be paid in sending this dish up hot, and
always with plenty of rice in a separate dish; most people like pickle
with it.

_Curry._ No. 2.

Chop one or two onions very fine; put them into a stewpan with some
butter, and let them remain on a slow fire till they are well done,
taking care not to let them burn. Pour off the butter: put in one
dessert spoonful of powder and a little gravy; stir it about till it is
well mixed; set it on a slow fire till it is all sufficiently done. Put
in a little lemon-juice; when nearly done, thicken the gravy with flour.
Let the rice be very well picked and afterwards cleansed; it ought to be
washed in several waters, and kept in water till it is going to be
boiled. Have the meat or fish ready, pat it into the stewpan, and stir
it about till it is well mixed. The rice must be boiled twenty minutes
quickly, and the scum taken off; the water to be thrown off and the
saucepan uncovered till it is dry enough. Meat used for this curry must
be previously fried.

_Curry._ No. 3.

Fry onions, ginger, garlic, and meat, in one ounce of