Cut up a dry-picked roasting or spring chicken. Rub into the pieces a liberal quantity of J. P. Smith's Curry Powder, dry. Fry the pieces thoroughly in four tablespoonfuls of Antonini Olive Oil; when done serve with a tomato sauce well flavored with a few drops of Tobasco sauce. If for breakfast, serve with Manioca griddle cakes.
Curry of Duckling.
The spring duckling is delightful eating, but its peculiar flavor is not always relished at first; they are best broiled. Split the bird down the back, rub Antonini Olive Oil over it, sprinkle over it a small quantity of J. P. Smith's Curry Powder, then broil on both sides. When done squeeze over the bird the juice of a Florida orange.
Curry of Squab.
Squabs treated in the same manner as the duckling are most appetizing. They are excellent for cold luncheon, for picnics, collations, etc. The wild squab partially fried, then allowed to stand in a Curry sauce half an hour before serving, is good eating.
Curry of Venison.
Cold roast venison makes a very good breakfast Curry, as the meat is tender and digestible. Put in a frying pan, a tablespoonful of Antonini Olive Oil, half a teaspoonful of dry flour, brown it slightly. Add a clove of garlic and a tablespoonful of minced apple, a teaspoonful of J. P. Smith's Curry Powder, and half a pint of hot water, or venison gravy from the roast of the day before. Simmer and set on the back of the range. Cut the meat in neat pieces, add it to the sauce, and when quite hot send to table. Before serving, add the juice of a Florida orange.
Curry of Venison, No. 2.
The pieces of venison which are not large enough for steaks or for roasting purposes may be thus prepared. Cut a pound of the meat into inch squares and toss them about in a frying pan, with an overflowing tablespoonful of Antonini Olive Oil; after cooking five minutes add a tablespoonful of J. P. Smith's Curry Powder and a gill of hot water containing a teaspoonful of Maggi Bouillon; cover. While this is cooking, cut two medium sized raw potatoes into small dice, and add them to the meat with half a teaspoonful of salt. The steam will cook the potatoes in ten minutes. Mix the ingredients together and if too dry add a little more hot water.