taste, 1-4 pint of stock or water. Slice the onions in thin rings, and put them into a stew-pan with the butter and fry of alight brown, stir in the curry-powder, flour and salt, and mix all well together ; cut the meat in thin slices, (if there is not enough to do this, it may be minced) and add it to the other ingredients ; when well browned add the stock or gravy, and stew gently for 1-2 an hour. Serve in a dish with a border of boiled rice, the same as for other curries. Cook 1-2 hour.
Curried Fowl or Chicken.—The remains of cold roast fowls, 2 onions, 1 apple, 2 ozs. of butter, 1 dessert-spoonful of curry-powder, 1 teaspoonful of flour, 1-2 pint of gravy, 1 tablespoonful of lemon juice. Skin the onions, peel, core, and chop the apple, and cut the fowl into neat joints ; fry these in the butter, of a light brown, then add the currypowder, flour and gravy, and stew for about 20 minutes. Put in the lemon juice, and serve with boiled rice, either placed in a ledge round the dish, or separately. 2 or 3 shalots or a little garlic may be added, if approved. Altogether, cook 1-2 hour.
Curry.—Slice 6 onions, 1 green apple, and a clove of garlic ; stew them in a little good beef, mutton or fowl broth, until they will pulp, then add one teaspoonful of currypowder, a few tablespoonfuls of the broth, a little salt and a few cayenne peppers, a pinch of each. Stir in this gravy any kind of meat, cut into small pieces, adding a piece of butter, the size of a walnut, rolled in butter.
Curry Sauce.—This recipe is from Captain White, who resided for 20 years in the East Indies.—Take 2 good sized apples and 4 large onions, and 4 ozs. each of sweet butter and lean ham. Slice the apples and onions and put them all into a stewpan, with a blade of mace, 2 sprigs of thyme, 4 pepper corns, and 2 bay leaves. Stir over the fire, until the onions become brown and tender, then add 2 tablespoonfuls of the best curry powder, 1 of vinegar, 2 of flour, a teaspoonful of salt, 1 of sugar. Moisten it with a little broth, milk, cream or water, with the addition of a little glaze; boil till in a mass and sticking to the back of the spoon, strain it and boil again for a few minutes; put it in a covered jar. In the winter it will keep for months. A spoonful of this may be used instead of curry powder for currying meat, fowl, fish, game, or for rewarming it in this sauce. Eaten with well boiled and dry rice. This sauce should be boiled over now and then.
Curry, (Contributed by Miss Lillie B. Happer, Canton, China.— Take one onion, some garlic, some red pepper, and chop very fine, put in a skillet and fry till brown, then stir in some curry powder to taste, and add boiling water till you think it is thin enough, then put in whatever meat you choose, chicken, fish or mutton, all cut up, add butter if you like, and boil a short time. Serve hot with rice.