The Cook and Housekeeper's Complete and Universal Dictionary; Including a System of Modern Cookery, in all Its Various Branches, Adapted to the Use of Private Families

tea-spoonful of water till it is quite fine, boil it in the broth, and strain it. When cold, remove the fat. CHICKEN CURRIE. Cut up the chicken raw, slice onions, and fry both in butter with great care, of a fine light brown; or if chickens that have been dressed are used, fry only the onions. Having cut the joints into two or three pieces each, lay them in a stewpan, with veal or mutton gravy, and a clove or two of garlic. Simmer till the chicken is quite tender. Half an hour before serving it up, rub smooth a spoonful or two of currie powder, a spoonful of flour, and an ounce of butter; and add this to the stew, with four large spoonfuls of cream, and a little salt. Squeeze in a small lemon, when the dish is going to table.--A more easy way to make currie is to 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 begin to brown. Put all into a stewpan, cover it with boiling water, and simmer very gently two or three hours. If too thick, add 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. Slices of underdone veal, turkey, or rabbit, will make excellent currie. A dish of rice boiled dry should be served with it. CHICKEN PANADA. Boil a chicken in a quart of water, till about three parts ready. Take off the skin, cut off the white meat when cold, and pound it to a paste in a marble mortar, with a little of the liquor it was boiled in. Season it with a little salt, a grate of nutmeg, and the least bit of lemon peel.