The Indian receipts for cooking chicken are very numerous; we select the following. Cut up the fowl as for a stew. removing the joints carefully and carving the body into handsome shapes; remove all moisture with a clean dry cloth, and powder every part with curry; fry it in fresh butter, to which half a teaspoon-ful of curry has been added, a pale brown; cut into small pieces two or three onions, and fry in clear butter, sufficient to keep the pan from burning; but not more than should be absorbed by the onion after some time frying. It is as well here to say, that as onions are frequently used in the curried poultry by the Indian cooks, they employ the following method. When to be cut small, they slice the onions and then separate them into rings, cutting these rings into the sizes they may require, which, if a little more labor, yet presents a better appearance; when they are fried sufficiently to have absorbed the grease in the pan without in any degree having been burned, spread them over the chicken and serve; a whole lemon should be sent to table with them.