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FOWL, CURRIED (a l'Indienne)

Great care is required in the preparation of this excellent curry. Take a tender young fowl, pluck, draw, and singe it in the usual way, and cut it into small neat pieces convenient for serving. Mix a dessert-spoonful of curry-powder, a dessert-spoonful of curry paste, and a tea-spoonful of ground rice, and rub the mixture to a smooth paste with a little cold stock. Stir in gradually one pint of boiling stock; pour the sauce into a delicately clean stewpan, and stir it over the fire till it is smooth and thick. Put a quarter of a pound of butter into a frying-pan, and slice up six large onions, three or four tomatoes, three cloves of garlic; chop up also an ounce of raisins without stones; fry all, and brown the pieces of fowl a nice colour in the same butter. Pour the curry gravy over the fried fowl, move the stewpan to the side, simmer gently till done, then add the juice of half a lemon and serve. Time, about two hours to simmer the fowl. Probable cost, 3s. 6d. Sufficient for five persons.