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Curry, Malay

Take two ounces of blanched almonds. Fry them in three ounces of butter till they are lightly browned, but do not let them burn. Drain, and pound them to a smooth paste with the rind of a small lemon and a sliced onion. Cut a young chicken into convenient-sized pieces, and fry them in the butter. Drain them. Mix a table-spoonful of curry powder, and a heaped salt-spoonful of salt, very smoothly with the butter. Add gradually a cupful of gravy, put in the chicken and paste, and simmer for half an hour, then add a cupful of cream. Let the curry nearly boil, and just before serving squeeze the juice of a small lemon into it. Time, altogether, one hour. Probable cost, 4s. Sufficient for four or five persons.