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Fowl, Veal, or Rabbit Curry

Cut a fowl or rabbit into neat pieces, and some veal into slices, dredge them with flour, and cover with curry-powder; fry in butter till brown. Sprinkle finely-shredded onion during the frying, and when the meat is half done, and of a pale brown, pour in some white stock, and finish the cooking; add a little lemon-juice, and serve hot.