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Curry Pimento

Cut a fowl into joints. Mix a table-spoonful of curry powder with half a tea-spoonful of cayenne, and a pinch of salt. Rub this well into the pieces of fowl, and stew them gently in a breakfast-cupful of good nicely-flavoured stock. Let them simmer gently for half an hour, and before serving squeeze in the juice of a small lemon. Serve on a hot dish with half a pound of rice boiled, and piled round. Time, altogether, three-quarters of an hour. Sufficient for three or four persons. Probable cost, 3s.