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Game Curry

Take one or more wild birds, according to the size of the dish you require. Cut them into convenient-sized joints, rather small than large, and fry these in hot butter till lightly browned. Score the joints slightly in one or two places, place a little curry-powder in each opening, and squeeze over it the juice of a lemon. Cover the joints with good brown gravy, and let them simmer gently for twenty minutes. Allow a table-spoonful of curry-powder, a dessert-spoonful of the pounded white of a cocoa-nut, a dessert-spoonful of the pulp of an acid apple, and a quarter of a pint of good gravy to every pound of meat. Simmer a quarter of an hour longer. Serve with rice round the dish. Probable cost, uncertain. Sufficient, one moderate-sized bird for two persons.