Cut up the chickens before they are dressed, and fry them in butter, with sliced onions, till of a fine colour: or if you use those that have been dressed, do not fry them: lay the joints, cut in two or three pieces each, into a stewpan, with veal or mutton gravy, a clove or two of garlick, four large spoonfuls of cream, and some Cayenne: rub smooth one or two spoonfuls of curry powder, with a little flour, and a bit of butter, and add twenty minutes before you serve; stewing it on till ready. A little juice of lemon should be squeezed in when serving.
Slices of rare done veal, rabbit, or turkey, make a good curry.
A dish of rice boiled plain, as hereafter directed, must be always served to eat with curry.
Another Curry, and more quickly made.
Cut up a chicken or young rabbit; if the former, take off the skin, and rub each piece in a large spoonful of flour, mixed with half an ounce of curry powder: slice two or three onions, and fry in butter, of a fine light brown; then add the meat, and fry altogether, until the latter begin to brown; then put into a stewpan, and pour boiling water over to cover. Let it simmer very gently two or three hours until quite tender. If too thick, put more water half an hour before it be served.
Dressed fowl or meat may be done; but the curry will be better made of fresh.
Grouse.
Are to be roasted like fowls; but their heads twisted under the wing, and served with gravy, and bread sauce, or with sauce for wild fowl. See Sauces.
To pot Grouse, or Moor Game.
Pick, singe, and wash them very clean; then rub them inside and out with a high seasoning of salt, pepper, mace, nutmeg, and allspice. Lay them in as small a pot as will hold them: cover them with butter, and bake them in a slow oven. When cold, take off the butter, move the birds from the gravy, dry, and put them into pots that will just fit one or two; the former, where there are not many. Melt the former butter with some more, so as to completely cover the birds: but take care not to oil it. Do not let it be too hot.