Pick one pound of rice, and wash it very clean; then have ready some boiling water and put the rice in. Let it simmer till three parts done, and strain and wash it in several waters till free from slime. Drain it in a large hair sieve, and when dry put it into a stewpan with some paper and the cover over it. Set it in a moderate oven for one hour and a half, or longer, if there be a greater quantity.
Currie of Lobster.
Boil lobsters till three parts done, and pick and cut the claws and tails into good-sized pieces; then add currie powder, and proceed with the same directions as with the chickens, only pound the body of the lobsters and spawn, if any, and add them to the almonds and other ingredients.
Currie of Veal.
Cut a piece of breast of veal into tendrons, and fry them in a little lard till of a light colour; then drain them dry, add currie powder, and proceed with the same directions as for chicken currie.
Currie of Mutton.
Take three pounds of the best end of a loin of mutton, cut off the bone and some of the fat; then cut the meat into small square pieces, fry them, and proceed with the same directions as for veal.
Pig's Head Currie.
Take a young porker's head, cleave it in half, blanch and wash it, then cut it into small thick pieces, fry them, and dress in the same manner as veal and mutton; only omit the fresh butter, as there will be a sufficient quantity of fat.