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1
1036
Enquire within upon everything
·
Robert Kemp Philp
444
1179.
Curry
of
any
Kind.
Cut
up
a
good
fowl;
skin
it
or
not,
as
you
please;
fry
it
nicely
brown:
slice
two
or
three
onions,
and
fry
them;
put
the
fried
fowl
and
onions
into
a
stew-pan
with
a
tablespoonful
of
curry
powder,
and
one
clove
of
garlic:
cover
it
with
water
or
veal
gravy:
let
it
stew
slowly
for
one
hour,
or
til
very
tender;
have
ready,
mixed
in
two
or
three
spoonfuls
of
good
cream,
one
teaspoonful
of
flour,
two
ounces
of
butter,
juice
of
a
lemon,
some
salt;
after
the
cream
is
in,
it
must
only
have
one
boil
up,
not
to
stew.
Any
spice
may
be
added
if
the
curry
powder
is
not
highly
seasoned.
With
chicken,
rabbit,
or
fish,
observe
the
same
rule.
Curry
is
made
also
with
sweetbreads,
breast
of
veal,
veal
cutlets,
lamb,
mutton
or
pork
chops,
lobster,
turbot,
soles,
eels,
oysters,
&c.
Any
kind
of
white
meat
is
fit
for
a
curry.
Marker
Marker
Fine marker
White-out
Fine white-out
Circle
Paint
Unmarker
Hand
Scalpel
Dice
Sieve
Purify
Undo
Redo
Start over
