The Epicure's Almanac or Diary of Good Living
October 12th : TO DRESS A CURRY
If, after the last valuable hint, you choose to make a curry of dry meat, you should do so as follows:
Cut the fowl or rabbit into small pieces, melt a quarter of a pound of fresh butter in a stew pan, and, when quite dissolved, put in the meat, and a Spanish onion cut into thin slices; when the meat becomes brown, pour in about half a pint of veal stock, and stew over a gentle fire for a quarter of an hour.
Mix a table-spoonful of flour with a spoonful of salt in water, then add three tea spoonfuls of curry-powder, and the juice of a lemon to the meat; stir all well together, and give it twenty minutes' more stewing.
The directions for boiling rice have already been given.