stock; put in only about half the usual quantity of currypowder, three or four blades of mace, and a little lemonpeel; simmer them very gently till enough; get twelve oysters for every chicken or sweetbread, prepare and rub the beards in a mortar, boil them in the liquor, add it with the oysters and a cupful of rich cream, and a dozen of pounded almonds; it may be thickened with a little rice flour, and, if necessary, a small bit of butter, or the yolk of an egg: it is then fricasseed curry. This is an excellent dish, either served by itself in a casserole of rice or in a vol-au-vent; it has the fine relish of the curry without being overpowered by cayenne; a little coriander powder may be added. Or let it cool, and make it in a pasty with puff paste, and send plain boiled rice to table with it. Any of the higher seasoned curries are good as savoury pies.

Curry Soup.

This is a very convenient dish, as it is easily dressed in a short time. Fry more onions than for a curry, or according to the size of the dish, attention being paid to fry them white or brown; put in a sufficient quantity of curry-powder, and soup or water enough for the dish; if there is any left curry, the juice may be put in and thickened with wheaten or rice flour and butter; cold meat may be nicely cut, fried, and put in, as likewise fried bread, and seasoned with curry-powder. Rice is to be served with it. Cold curries may always be served as soups, but the meat must not again be boiled. If thickened with rice, let the soup boil, and put in the rice, and boil it as directed for other soups; put the saucepan on the side of the grate, and put in the meat to warm.

Curry Pie of Fish or Meat.

The curry ought always to be prepared for pies and cooled, or much better if dressed the day before, or any left curry will answer better than one newly made; put it into a nice puff paste covered with a thin cover, set round closely with long leaves, with the points upwards, and a deep border round, with leaves falling down from the top. A pastry formed in this way is very handsome. Plain boiled rice and curry sauce, or curried rice, must be served with it.

Chicken or Meat Curry, with Apples and Onions.

If the chickens are small, quarter and roll them in curry-powder; fry them with the onions, put all into a saucepan with a little boiling water, stock, or any other sauce; let them boil and simmer on the corner of the grate, or under it; in the mean time, pare a sufficient quantity of apples to thicken it well. This makes an excellent curry. Or they may be done in a nice onion sauce, which ought to be very smooth, like a thick yellow cream. The meat and onions may be fried white for it, but the flavour is not so high; or onions and apples may be used together.

Fish Curry

Is invariably made with a plain smooth sauce, either dark or yellow, so that the fish may be fried brown or white, with force balls, fresh or pickled oysters, or any other shell-fish. Lobsters, prawns, muscles, &c. may all be curried as dishes, or they may be added as seasoning to any of the others. If it is for a principal dish, it looks better to be served with a few slices or junks of fish in it, but this the cook can regulate, as the dressing is the same. The rice may be dished as a deep border, and for variety may be sometimes washed over with yolks of eggs; but real curry-eaters will not relish it. Should it be so

dished, a napkin must be dressed upon a larger dish, and the curry dish put in it. If the napkin is puffed up nicely, it looks handsome; as any thing helped from the edges of a dish is apt to fall over and soil the cloth.

Splash Curry

Is generally made of young chickens fried white, with onions and curry-powder stewed in a rich veal gravy and lemon juice. It is sent to table in a deep dish, with a quantity of thin sauce and rice in a separate dish. These unfried curries are the better of almonds.

Indian Cubbub.

Cut a loin of mutton into nice chops, season them high, spit them, with a large onion between each chop; roast them at or over a clear fire, and serve them hot with cutcheree.

Indian Cutcheree.

Steep a pint of split peas, and add a large tea-cupful of rice, with an onion, ginger, pepper, mace, and salt; boil till the peas and rice are swelled and tender, but not clammy; stir them with a fork till the water is wasted. Serve it up in a dish garnished with hard eggs and whole boiled onions. The stirring it with a fork is to prevent the grains being broken.

Tamarind Fish.

Take any quantity of salmon, and split it down the back; take out the bone, and score it in the way fish is crimped. Sprinkle fine powdered salt over it, and leave it three days: wash and hang it out in the sun. Dissolve some acid tamarinds in vinegar, and strain off the liquor cut the fish into small pieces, and wrap them round covered with the tamarinds, which must not be too liquid. Press them into a jar, and tie them over with a bladder, and leave them 15 or 20 days in a dry place, when it will be fit for use. Wash and dry it well, fry it in butter, and send hot rice to table with it. It keeps a long time.

Peish Moulia.

Cut any sort of fish in pieces, and lay it in salt for half an hour. Fry it crisp, dry, and let it cool; boil a table spoonful of bruised mustard-seed, some slices of ginger, and a few cloves of garlic, in vinegar. Pack the fish into a jar, and when the liquor is cold, pour it over it. In India it is eaten with cold, and in England with hot rice.

A Country Captain.

Cut a fowl in pieces, and shred a large onion very small, and fry it brown in butter. Sprinkle the fowl with fine salt, and dust it over with fine curry-powder, and fry it brown; put all into a stewpan, with a pint of soup, and stew it slowly down to one half: serve it with rice.

American Cutcheree Soup.

Prepare and pulp some of the nicest dry green peas; put them into any nice seasoned white soup with coriander mint, or any determined sweet herb; to 1 lb. of peas, add 2 ounces of rice, and finish it with egg and cream, or keep out the egg, and add curry-powder, or make it of

brown soup, with fried onions, all-spice, and sage, and thicken it with blood.

Dry rice must be served with all curries.

Curry in Disguise.

When chickens are prepared for very nice fricassee, cut them down the back, and slip the skin entirely off, and have ready pounded farce of soup meat, or a sulpiçon of cow-heel, tripe, or any other; let it be highly seasoned as a cream curry, adding a little cream instead of water with the eggs. It may be all meat, or mixed with vegetables; farce the skin, and make it up in its proper form; it may be larded or not, and roasted or stewed, and dished over a nice simple rice curry or sauce, and served with plain boiled rice.

A pig's head or skin, shaped in a ball or tongue, may be dressed in this manner. The skins of geese, or turkey drumsticks, and many other things, may be served very nicely in this way, using meats that would not otherwise be presentable, although too good to go to

waste.

Eels may be farced with fish or any other curry, and served over plain rice. They ought to be skewered, to make them lie up round, or dished in curried oysters.

Crabs dressed in the shells with curry, and dished in rice, are excellent.

Curried Snow-balls, Lemons, and Oranges.

Make curry farce as above; acidulate it, according to the form it is to be made into, with a full quantity of lemon or orange-juice; make it into balls about the size and shape of a large egg or apple; fry them, and have ready rice cooked with top-pot and a little salt, and when the balls are cold, mould the rice nicely over them, and cover them with papers, that they may not take any colour, or colour the rice, or roll the balls in yolk of egg and a little saffron, and shape them as lemons, or add a little cochineal to the saffron, and shape them as oranges: they may sometimes be served up on parsley, or a clean curry sauce, such as molukatanee, or in a dish of rice, thickened vegetable curry sauce, or upon a napkin. All small side-dishes in second courses must be served up as rótis, although the same dishes may be served in the first course in sauces or in ragouts. All

meats made up in this way ought to be handsomely piled on the dish.

To boil Rice, and make Syrian Pillau.

After having cleaned the rice properly, have three times the quantity of salted water boiling: some rice takes more or less water, which must be attended to; wash and strain it. The moment of putting it into the boiling water, after it has boiled a few minutes, set it on the side of the grate, and let it remain until the water is absorbed, during which time the rice is upon no account to be disturbed by stirring or otherwise. Take off the cover, and pour over it as much previously pure melted butter as will butter it throughout, and, giving it three stirs round with a spoon, replace the cover; serve it a few minutes after shaking it out on the dish, on no account stirring it, as it is that which makes pillau in this country so like pudding, and so unlike the real Turkish dish. The water is sometimes coloured with saffron. Hard white or saffroned eggs may be stuck into it.

Another.

Boil the rice as above, and pile it upon a dish like a sugar-loaf; melt without flour or water, or oiling, a sufficient quantity of butter; butter it from a butteringpan, beginning at the top, and going round and round till it is completely buttered; hard eggs are often served with it, stuck into the rice; if the rice is saffroned, the eggs are left white, and if the pillau is white, the eggs are saffroned: pickled eggs will be found to be a great improvement: a great deal depends upon the rice being properly salted, which ought to be put into the

water.

To cubbub a whole Lamb.

When the lamb is just killed, have it slashed immediately in eight or ten of the muscular parts; put into each a piece of rock salt, and half or a whole clove of garlic; close the aperture immediately, make a pudding of rice, sugar, and raisins or currants, and almonds or nuts, with eight or ten eggs, according to the size, sweetening it (the receipt says) with two pounds of sugar, twelve grains of saffron, and one ounce of cinnamon; let the pudding be cooked, mix altogether, stuff the lamb, and let it repose