Ducklings can be cooked in the same way.
518. Chicken Curry with Paste.—Cut a chicken up as described in the last, which put into a stewpan, with two ounces of clarified butter, put it over the fire, stirring occasionally until the pieces of the chicken are lightly browned; then pour off the butter and fat from the chicken, add three teaspoonfuls of curry paste and a pint of good broth, mix all well together, place the stewpan again upon the fire, stewing its contents slowly for about twenty minutes, when serve, as directed in the last.
519. Rabbit Curry.—Cut up a rabbit into smallish pieces, splitting the head in halves, cut up two large onions and one apple into very small dice, which fry in a stewpan with two ounces of butter; when nicely browned, add a good tablespoonful of curry powder, a teaspoonful of curry paste, half one of flour, and a pint of stock, mix well together, then put in the rabbit, with half a pound of streaked bacon, cut into square pieces the size of filberts, let the whole stew very gently upon a very slow fire (or put the stewpan closely covered down into a warm oven) three quarters of an hour; when done, which you may ascertain by trying with the point of a knife if the flesh will leave the bone easily, pour off as much of the fat as possible, and turn it out upon your dish; serve with rice separately.
The curry sauce should be sufficiently thick to envelop each piece of the rabbit.
520. Veal Curry.—Cut up about two pounds of lean veal into small square pieces, half the size of walnuts, then put a large onion cut into small dice in a stewpan, with a clove of garlic and one apple cut into slices, and one ounce of butter; keep them stirred over a moderate fire until lightly browned, when stir in a good tablespoonful of mild curry powder, half one of flour, mix well, then add a pint of water, let it just boil up, put in the veal, which stir round two or three times, to mix with the curry, and put the stewpan over a slow fire, or in a warm oven for an hour and a half; when done (which you may ascertain by pressing a piece between the finger and thumb, if done it would be quite tender and separate), add the juice of a lemon and a little salt, stir the whole round three or four times very gently, to mix, and turn it out upon your dish, serve with rice separately.
Should you require a veal curry made in less time, the better plan would be to sauté the veal in butter previously, then putting it with its own gravy to the curry, and boiling the whole gently a quarter of an hour.
To make a veal curry with curry paste, sauté the veal in butter; when becoming slightly browned, add a good tablespoonful of the paste, with half a pint of water, leave it to stew about half an hour, when it will be ready to serve.