FOWL, an Indian Dish of (an Entrée).
[Cold Meat Cookery.] Ingredients.—The remains of cold roast fowl, 3 or 4 sliced onions, 1 tablespoonful of curry-powder, salt to taste. Mode.—Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy: they should be quite dry, but not burnt. Time.—5 minutes to fry the onions, 10 minutes to fry the fowl. Average cost, exclusive of the fowl, 4d. Seasonable during the winter months.