Dress four snipes as for serving on toast; then cut in halves, pepper and salt it, roll it in little (or sprinkle with) flour, and fry it in a large spoon of butter or lard, quarter done or nearly half done. Keep it to a side. Now take a good stew-pan, put on fire, melt a spoonful of butter, and fry a large onion, sliced; put in

Let all these fry gently in the butter, then add half-pint of good gravy, salt to taste, and let this stand on a hot oven, simmering gently till required. Five minutes before serving, add the fried snipes, with a few drops of lemon juice, and send to table. Do not let it be too juicy, but the half-pint of gravy should be reduced to a quarter-pint. Cayenne pepper should be added if preferred hot Curries. Snipe should only be heated through, and not quite overdone. This Curry nice with rice, toast, etc. etc. Can almost be treated as an entree.

[No. 10.]—PIGEON CURRY.

Take four young pigeons and dress same as for salmi of pigeon, and treat the same way as for Snipe Curry, No. 9. Any curry may be made of different taste by reducing the ingredients or exceeding it, or by using tamarind or pickle vinegar instead of lemon juice, or using milk instead of gravy; and to some Curries add cream, and other Curries using cocoanut juice (milk).

[No. 11.]—PORK CURRY.

One pound of fresh and lean pork, and the ingredients same as for Madras Curry, No. 4; use only three parts of everything. A pinch of Cayenne will flavour this Curry. Tamarind (an acid?) is nicer than lemon juice, vinegar, etc. To use the tamarind, take a piece the size of a large walnut, put into a cup and add about two tablespoons of cold water, and squeeze it with a spoon or with your finger, strain through a clean muslin and add to the Curry. Tamarind is always good for any sort of brown Curry, and lemon juice for yellow or white Curries, and vinegar for “moley,” because it is an entree, and not much Curry stuffs are used.