Modern cookery for private families

this kind, but three of the breast of veal are sometimes used for it, when it is to be served to a large family-party of currie-eaters; from half to a whole pound of rice should then accompany it. For the proper mode of boiling it, see page 36. The small grained, or Patna, is the kind which ought to be used for the purpose. Six ounces is sufficient for a not large currie; and a pound, when boiled dry, and heated lightly in a dish, appears an enormous quantity for a modern table. To each pound of meat, whether veal, mutton, or beef, 1 heaped tablespoonful of good currie-powder, 1 small teaspoonful of salt, and a large one of flour, to be well mixed, and half rubbed on to the meat before it is fried, the rest added afterwards; onions fried, from 1 to 4 or 5 (with or without the addition of a clove of garlic, or half a dozen eschalots); sufficient boiling water to nearly cover the meat: vegetables, as in receipt, at choice; stewed, 1-1/4 to 2-1/2 hours: a fowl, 1 hour, or rather less; beef, 2 lbs., 1-1/2 hour, or more; brisket of veal, 2-1/2 to 3 hours. _Obs._—Rabbits make a very good currie when quite young. Cayenne pepper can always be added to heighten the pungency of a currie, when the proportion in the powder is not considered sufficient. SELIM’S CURRIES. (_Captain White’s._) These curries are made with a sort of paste, which is labelled with the above names, and as it has attracted some attention of late, and the curries made with it are very good, and quickly and easily prepared, we give the directions for them. “Cut a pound and a half of chicken, fowl, veal, rabbit, or mutton, into pieces an inch and a half square. Put from two to three ounces of fresh butter in a stewpan, and when it is melted put in the meat, and give it a good stir with a wooden spoon; add from two to three dessertspoonsful of the currie-paste; mix the whole up well together,