butter, of a light
brown; stew it with a table-spoonful of curry-powder and three pints of
water, till it comes to a pint and a half. A good half hour before
dinner, put in greens, such as brocoli, cauliflower, sliced apple, and
mango, the juice of one lemon, grated ginger, and cayenne, with two
spoonfuls of cream, and a little flour to thicken it.

_Curry._ No. 4.

Skin and prepare two chickens as for a fricassee; wash them very clean,
and stew them in a pint and a half of water for about five minutes.
Strain off the liquor, and put the chickens in a clean dish. Slice three
large onions, and fry them in about two ounces of butter. Put in the
chickens, and fry them together till they are brown. Take a quarter of
an ounce of curry-powder, and salt to your palate, and strew over the
chickens while they are frying; then pour in the liquor in which they
were first stewed, and let them stew again for half an hour. Add a
quarter of a pint of cream and the juice of two lemons. Have rice boiled
dry to eat with it. Rabbits do as well as chickens.

_Curry._ No. 5.

Take two chickens, or in the same proportion of any other kind of flesh,
fish, or fowl; cut the meat small; strew a little salt and pepper over
it; add a small quantity of onion fried in butter; put one
table-spoonful of curry-powder to your meat and onions; mix them well
together with about three quarters of a pint of water. Put the whole in
a stewpan covered close; let it stew half an hour before you open the
pan; then add the juice of two lemons, or an equal quantity of any other
souring. Let it stew again till the gravy appears very thick and adheres
to the meat. If the meat floats in the gravy, the curry will not be
considered as well made. Salt to your palate.

_Curry._ No. 6.

Mix together a quart of good gravy, two spoonfuls of curry-powder, two
of soy, a gill of red wine, a little cayenne pepper, and the juice of a
lemon. Cut a breast of veal in square pieces, and put it in a stewpan
with a pint of gravy; stew slowly for a quarter of an hour; add the
rest of the gravy with the ingredients, and stew till done.

_Curry._ No. 7.

Take a fowl, fish, or any meat you like; cut it in slices; cut up two
good sized onions very fine; half fry your fowl, or meat, with the
onions, in a quarter of a pound of butter. Add two table-spoonfuls of
curry-powder, fry it a little longer, and stew it well; then add any
acid you like, a little salt, and half a pint