Modern cookery for private families

gravy has been worked through the strainer, and again boils, add to it from three to four dessertspoonsful of currie-powder, and one of flour, with as much salt as the gravy may require, the whole mixed to a smooth batter with a small cupful of good cream.[99] Simmer it from fifteen to twenty minutes, and it will be ready for use. Lobster, prawns, shrimps, maccaroni, hard-boiled eggs, cold calf’s head, and various other meats may be heated and served in it with advantage. For all of these, and indeed for every kind of currie, acid of some sort should be added. Chili vinegar answers well when no fresh lemon-juice is at hand. Footnote 99: This must be added only just before the currie is dished, when _any acid_ fruit has been boiled in the gravy: it may then be first blended with a small portion of arrow-root, or flour. Onions, 2 to 6 (garlic, 1 clove, or eschalots, 4 to 5, _or neither_); fried a light brown. Gravy, 1-1/2 pint; cocoa-nut, 2 oz. (3, if very young): 1/2 to 3/4 hour. Currie-powder, 3 to 4 dessertspoonsful; flour, 1 dessertspoonful; salt, as needed; cream, 1 small cupful: 15 to 20 minutes. _Obs_.-In India, curds are frequently added to curries, but that may possibly be from their abounding much more than sweet cream in so hot a climate. POTTED MEATS. Any tender and well-roasted meat, taken free of fat, skin, and gristle, as well as from the dry outsides, will answer for potting admirably, better indeed than that which is generally baked for the purpose, and which is usually quite deprived of its juices by the process. Spiced or _corned_ beef also is excellent when thus prepared; and any of these will remain good a long time if mixed with cold fresh butter, instead of that which is clarified; but no addition that can be made to it will render the meat eatable, unless it be _thoroughly pounded_; reduced, in fact, to the smoothest possible paste, free from a single lump or a morsel of unbroken fibre. If _rent_ into fragments, instead