Chicken Curry
Having skinned a pair of fine chickens, cut them into six pieces each, that is, two wings, two pieces of the breast, and two legs cut off at the joint. Put into a stew-pan two boiled onions chopped, and four ounces or four table-spoonfuls of fresh butter. Shake the pan till the contents begin to simmer; then add four table-spoonfuls of curry-powder and mix it well in; also, four table-spoonfuls of grated cocoa-nut. Mix all well in the stew-pan, and then put in the pieces of chicken. Cover the pan, and let all stew moderately for half an hour, stirring it round occasionally; and, if getting too dry, add a little hot water. Also, towards the last, the grated yellow rind of a lemon and the juice. It should stew till the chicken is quite tender, and till the flesh parts easily from the bones. Serve it up hot, in a covered dish, and send half a pound of boiled rice in a separate dish, uncovered. This is a dish for company.
Young ducks, or a young hen turkey, or a pair of rabbits, may be cooked in the same manner. Also, lamb or veal.
For curried oysters, take a hundred large fresh ones, and proceed as above.