The Curry Cook's Assistant

Ingredients (one good-sized Chicken, about a pound or more, with Madras Curry stuffs):

• 1 chicken (about a pound or more)
• 1 large onion or a few small ones, sliced
• 1 large spoonful of fresh butter
• 2 tablespoons coriander powder
• 1 tablespoon rice powder
• 1 saltspoon saffron
• A pinch of cumin powder and fenugreek (if procurable)
• A bit of cinnamon, 2 cloves (if you wish spices)
• 1/2 teaspoon green ginger, chopped fine
• A small garlic, chopped fine
• 1/2 pint of milk or good gravy
• 2 large spoons of cream (to finish)
• A few drops of lemon juice
• Salt to taste
• A little cayenne, if preferred hot

Mode:

Cut up the chicken in half of each joint. Keep it to a side. Fry the sliced onions in a stew-pan with a large spoon of butter. When the onions are nice and brown, just fry the chicken in it less than half done. Take it out and keep to a side. Now fry the curry powder till it is nice and dark brown, then add the chicken, more onions, and the other things (garlic, ginger, spices) into the frying curry powder, and add half a pint of good gravy. Set on a slow fire for 20 minutes. When serving, add two large spoons of cream. If very dry, add a little more gravy. A few drops of lemon will flavour it. Serve with boiled rice, or treat as an ordinary entrée.

Ingredients:

• 1 1/2 lb lean beef (tender part)
• 2 tablespoons coriander powder
• 1 tablespoon rice powder
• 1 1/2 saltspoons saffron
• A good pinch of cumin powder
• 1 good pint of fresh milk or gravy
• 1 large onion or a few small ones, sliced
• Ginger, about 2 inches long
• 2 long budded garlics
• 1 large spoon fresh butter
• Spices
• Salt to taste
• A spoonful of cream and a few drops of lemon, to finish
• Tamarind, if preferred (nicer than lemon)

Mode:

Cut the meat in half-inch squares; the ginger as round as a threepenny piece, and the garlic the same size but thicker. Now sharpen a few thin sticks with points to stick the meat (as large as champagne bottle wire, three to four inches long). Stick one piece of meat, another of garlic, another of meat, and one of ginger (a piece of meat must be between garlic and ginger). Proceed as above till you finish the meat. Place a stew-pan on the fire; put in the butter and the sliced onions. When nicely browned add the curry stuffs and the meat. Let the whole fry gently in the butter for five minutes; then pour the milk in and let it simmer gently for 20 minutes. When serving, add a spoonful of cream and a few drops of lemon, and send to table with boiled rice (separate).