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Malabar Curry

Mix together a table-spoonful of curry-powder and half that quantity of flour; cut a fowl into neat pieces, and cover these with the mixture. Shred an onion, and brown it in a stewpan with a good lump of butter; put the pieces of fowl into the same butter, add more if necessary, and when they have nearly absorbed the butter, moisten with a cup of good white stock or broth, and shake the pan for a minute or two, then pour in the remainder of a pint, and stew until done. Part of a rasped cocoanut will greatly improve the curry; it helps also to thicken it. Grate it just before it is wanted, and mix it well into the curry by shaking the pan over the fire. Just before serving, flavour with half the juice of a lemon and half a wine-glassful of vinegar. Season with salt, and send plain boiled rice to table in a separate dish. Serve hot. Time, three-quarters of an hour. Probable cost, 4s. Sufficient for four persons.