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FOWL, FRIED (a la Malabar)

An Indian dish, highly recommended by an experienced cook. Fry in butter the several joints of a chicken, previously rubbed with curry-powder and a little salt. Make them of a nice light brown colour. Cut some onions into slices, separate them into rings, and again cut them into bits of half an inch. Fry them very slowly in a clean pan of clarified butter. If blackened, they will be spoiled. They should be of a delicate golden brown, and free, when done, from grease. When quite dry, sprinkle salt, and strew over the fried chicken. Serve hot and with a cut lemon on a plate. Time, twenty minutes to fry fowl. Probable cost, 3s. 6d. Sufficient for an entree.