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A Malras Curry

605. Take three large onions, slice and fry them in butter; then fry the fowl, meat, or lobster in the same pan, first taking out the onions; stir into it one pint of good gravy, well seasoned, two large spoonfuls of curry-powder and a little salt, add it to the meat, and stew gently an hour and a half; when nearly done add the juice of a lemon, and serve it up with boiled rice.

PILLAU. 606. Boil a large fowl in three pints of water until it is done; wash one pound of rice three or four times, strain it till quite dry, then fry it in half a pound of butter till almost brown; throw in the fowl, add one table-spoonful of cloves whole, a little salt, two or three bayleaves, and some mace; let them all boil together till the water is dried up; take out the fowl and rice, and when dished fry some onions brown, and stew over the pillau. Garnish with hard-boiled eggs.