Entrees
a stewpan with one quart of cold water; let them boil for ten minutes, then take them out; remove the piece of pipe and gristle from each and press them till cold between two plates.
Now fold each one in a buttered paper and braise them in half a pint of good white stock for half an hour; take them out of the stock, and when cold cut them into slices with a sharp knife; dish them up and pour the curry sauce over them.