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Curried Dishes

Miss Beaty.

Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joint. Put a little butter in a stew-pan with the chickens, pour on a part of the liquor in which the meat was boiled, enough to cover it and let it stew twenty minutes more. Prepare the curry thus; for four pounds of meat take a tablespoonful of curry powder, a teacup of boiled rice, and a tablespoonful of flour and another of melted butter, a teacup of the liquor and half a teaspoonful of salt; mix them, and pour them over the meat, and let stew ten minutes more. Rice should be boiled for an accompaniment.