New system of domestic cookery, formed upon principles of economy, and adapted to the use of private families

pepper. If in a dish, put in as much gravy as will fill it: if in crust, let it go cold; then open the lid, and put in the jelly. _The Forcemeat for Pies of Fowls of any kind._ Pound fine, cold chicken, or veal, a bit of fat bacon, some grated ham, crumbs of bread, a very little bit of onion, parsley, knotted marjorum, and a very small bit of tarragon, chopped fine; a blade of mace, a little nutmeg, white pepper, and salt, in finest powder. When well mixed, add eggs to make into balls. _Chicken Curry._ Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine colour: or if you use those that have been dressed, do not fry them: lay the joints, cut in two or three pieces each, into a stewpan, with veal or mutton gravy, a clove or two of garlick, four large spoonfuls of cream, and some Cayenne: rub smooth one or two spoonfuls of curry powder, with a little flour, and a bit of butter, and add twenty minutes before you serve; stewing it on till ready. A little juice of lemon should be squeezed in when serving. Slices of rare done veal, rabbit, or turkey, make a good curry. A dish of rice boiled plain, as hereafter directed, must be always served to eat with curry. _Another Curry, and more quickly made._ Cut up a chicken or young rabbit; if the former, take off the skin, and rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder: slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry altogether, until the latter begin to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until quite tender. If too thick, put more water half an hour before it be served. Dressed fowl or meat may be done; but the curry will be better