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Classic
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page 86
or two of currie-powder, a spoonful of flour, and an ounce of butter; and add
this, with four large spoonfuls of cream, to the stew. Salt to your taste. When
serving, squeeze in a little lemon.
Slices of under-done veal, or rabbit, turkey, make excellent currie.
A dish of rice boiled dry must be served. For directions to do this, see the
article Rice in the Index.
Another, more easily made.--Cut up a chicken or young rabbit; if chicken take
off the skin. Roll each piece in a mixture of a large spoonful of flour, and
half an ounce of currie-powder. Slice two or three onions; and fry them in
butter, of a light brown: then add the meat, and fry all together till the meat
begins to brown. Put it all into a stew-pan, and pour boiling water enough just
to cover it. Simmer very gently two or three hours. If too thick, put more water
half an hour before serving.
If the meat has been dressed before, a little broth will be better than water:
but the currie is richer when made of fresh meat.
To braise Chickens.
Bone them, and fill them with forcemeat. Lay the bones, and any other poultry
trimmings, into a stew-pan, and the chickens on them. Put to them a few onions,
a faggot of herbs, three blades of mace, a pint of stock, and a glass or two of
sherry. Cover the chickens with slices of bacon, and then white paper; cover the
whole close, and put them on a slow stove for two hours. Then take them up,
strain the braise, and skim off the fat carefully: set it on to boil very quick
to a glaze, and do the chickens over with it with a brush.
Serve with a brawn fricassee of mushrooms. Before glazing, put the chicken into
an oven for a few minutes, to give a little colour.
Ducks roasted.
Serve with a fine gravy: and stuff one with sage and onion, a desert-spoonful of
crumbs, a bit of batter, and pepper and salt; let the other be unseasoned.
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