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Fowl, Curried

Cut up a young fowl; roll each piece in a mixture of curry-powder and flour, three dessert-spoonfuls of each. Cut four large onions into rings, and divide the rings into bits an inch in length; fry a light brown in two ounces of butter, with a small piece of garlic if approved of. Add the pieces of fowl, and two more ounces of butter. Put all into a stewpan, and stew gently with half a pint of hot milk, broth, or water. Season to taste with salt, and cover well. The sauce should be reduced one-third, to which squeeze in the juice of half a lemon, before being sent to table. Rice should accompany fowl prepared in this manner, either round the dish or separate.