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FOWL, CURRIED (another way)

Melt two ounces of butter in a saucepan; cut up an onion and fry it in the butter to a light brown. Clean and dry a fowl, and fry it to a nice brown in the hot butter. When done, lift it out; mix two table-spoonfuls of curry-powder with one table-spoonful of flour, and stir it into the butter; let it cook for a few minutes, then add a pint of veal stock, an apple cut up very finely, two ounces of sweet almonds blanched and pounded in a mortar, and some salt. Then put back the fowl, and let all gently simmer for from three-quarters of an hour to an hour. Add the juice of half a lemon, and serve. Probable cost, 3s. to 4s.