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PRAWNS, CURRIED (another way)

Mince an onion finely, and steam it in a little butter until it is quite soft. Rub it through a fine sieve, and mix with the pulp a table-spoonful of the rasped meat of a cocoa-nut, and a table-spoonful of curry-paste or powder--paste is much the better of the two. Add gradually a pint of good broth and half a stick of cinnamon, and let the sauce simmer for a quarter of an hour. Put in a pound of prawns weighed after they have been shelled, and let them simmer for a few minutes. About ten minutes before the curry is taken from the fire, mix a tea-spoonful of flour smoothly with the cocoanut milk, and add it to the sauce. Stir gently over the fire for five minutes, squeeze the juice of a lemon into the curry, and serve very hot. Send boiled rice to table on a separate dish. Time, one hour. Probable cost, prawns, variable. Sufficient for five or six persons. (See also PRAWNS, MALAY CURRY OF.)