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Hassani

Cut in half-inch-square pieces one onion, two shallots, half a seeded green pepper, a seeded, fresh red tomato, a peeled and cored apple and a bean of garlic. Melt a heavy tablespoon butter in a saucepan, add the above articles, sprinkle a tablespoon flour over, stir well, then add two pounds raw lean venison cut in three-quarter-inch-square pieces, and stir well with spatula while browning for five minutes. Add a good teaspoon curry powder, teaspoon salt, three saltspoons white pepper, a saltspoon grated nutmeg, saltspoon cayenne, and moisten with a pint and a half water. Tie in a bunch one leek, two branches parsley, one branch chervil, small sprig thyme, clove, and add to the curry with a piece of lemon rind and twenty-four picked, green string beans cut in two. Mix well, cover pan, boil for ten minutes, then set in oven for forty minutes. Remove, take up bunch of herbs and lemon peel. Prepare a rice curry dress it crown-like on a hot dish, pour curry in centre and serve with Indian chutney and Bombay duck, if at hand.