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cut small, and take care to have them fried brown, without burning. Put the onions, with the chickens, into a stew-pan, and add a pint of good beef or veal gravy; then cover the pan, and stew the whole gently till the meat become tender. Just before it is dished up, add the juice of one lemon.

OBS.

PERSONS Who have been in India are fond of all the preparations of curry; and even those who have not been in that country, contract a liking for curries, after tasting them three or four times. The taste is certainly an acquired one, as at first tasting a curry, it does not convey to the palate an extraordinary sensation of pleasure. This is a very wholesome dish, especially in hot climates, where rice is much used.

A STEW OF SPINAGE, CALLED BRADO FOGADO.

PICK and wash some spinage very clean. Put it into a stew-pan, but do not put water to it. When enough, squeeze the liquor from it. Shred

some onions, and fry them in butter. Put to the spinage a pint of shrimps cleared from the shells, a table spoonful of curry powder, a few spoonfuls of water, and a little salt. Stir well together with the fried onions, and let the whole stew a sufficient time, taking great care that it does not burn in the pan.

OBS.

THIS is a very cooling dish, and is usually served up in India to counteract the heating quality of the curries. Ignotus thinks that in the absence of shrimps, the tail of a lobster may supply their place, when cut into narrow slips.

A BAKED PILLAW.

HAVE ready two quarts of veal or mutton broth. Boil two chickens lightly, as for a fricassee, and add the liquor they have been boiled in to the broth. Take out a pint of the liquor, and boil a pound of rice in the remainder, with a small piece of bacon or pickled pork. When sufficiently done, take out the bacon or

pork, and stir into the rice a quarter of a pound of butter. Boil six or eight eggs hard, with as many onions, and when all things are ready, lay some of the rice at the bottom of the dish, and a little of the liquor that was reserved before the rice was boiled; then put a layer of chicken, sliced pork, eggs and onions, then more rice, and so on till the dish is filled. Cover with a paste made of flour and water, and put it into the oven for an hour. When taken out, take off the paste, and brown the dish over with a salamander before it is to be sent up to the table.

MOCK TURtle.

TAKE three cow heels ready dressed.

Cut

them into pieces from the bone, and stew them tender in four pints of water, and the same quantity of veal gravy; add five anchovies, and a piece of butter, salt, Cayenne pepper, mace, cloves, lemon peel cut very small, the green part of three leeks, some parsley, and lemon thyme. Stew these gently for two hours; then cut two pounds of lean veal into small pieces; fry it a light

P

brown and add it to the above, with the juice of two lemons, a pint of Madeira, and some mushroom catchup. Stew two hours longer, and send up to table with forcemeat balls and hard eggs. The quantity of seasonings is here left to the judgment of the Cook.

OBS.

Ir is a matter of doubt whether mock turtle can be made without calf's head. Fiat Experi

mentum.

A GREEN CURRY.

TAKE brocoli, cabbage, or any other vegetable, and boil it in water till tender; then throw out the water, and add either prawns, lobster, shrimps, beef, mutton, veal, or corned pork, with some fried onions, and a piece of butter. To these put a pint of water, with some curry powder. Stew all together, and when ready to serve up, add lemon juice to the taste, and dispose of the ingredients neatly on the dish.

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Mix and reduce to a powder, to be preserved in a

bottle for use.

OBS.

THIS curry powder comes cheap, as it contains no expensive spices, the cardamoms excepted. But it is inferior to the one mentioned in page 164.

A RICH CREAM CHEESE.

TAKE any quantity of cream and put it into a wet cloth. Tye it up, and hang it in a coo place for seven or eight days. Then take i from the cloth and put it into a mould, (in another cloth) with a weight upon it for two or three days longer. Turn it twice a day, when it will be fit to use.

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