Required: One fowl, with its giblets. Two small onions. Two carrots.

A bunch of parsley and herbs. One and a half pints of cold water. One tablespoonful of ground almonds. One tablespoonful of desiccated cocoanut. Half a pint of milk.

Two ounces of butter or good beef dripping. One tablespoonful of curry powder. Half a tablespoonful of curry paste. Two teaspoonfuls of flour. Two teaspoonfuls of red-currant jelly. Half a lemon.

Quarter of a pound of well-boiled Patna rice. Four peppercorns. Salt.

Cut the chicken into neat, small joints. Put the head, neck, liver, legs, and feet of the bird into a saucepan, cut the gizzard open, clean and wash it thoroughly, and add it, also one sliced onion, the carrot, herbs (tied together), peppercorns, cold water, and a little salt. Put the lid on the pan, and let the stock cook gently for one hour; then strain off the liquid and carefully' skim off all grease.

Put the almonds and cocoanut in a basin, and pour the milk, which must be boiling, over them, let them stand until they are cold, then strain off the liquid through a piece of muslin. Squeeze the nuts well. The nutty flavour thus obtained is a great improvement to all curries.

Melt one ounce of the butter in a stewpan. Add the other onion, cut in slices and fry it a very pale brown. Next add the flour, curry powder, and paste, and fry them gently for six or eight minutes, adding more butter or dripping if necessary. Then add gradually a pint of the chicken stock, stirring all the time. Let the sauce simmer for a quarter of an hour. Meanwhile, in another pan, melt the rest of the butter, and fry the joints of chicken lightly in it, then lift them into the curry sauce. Let it simmer for another quarter of an hour, then add half the milk, the jelly, and strained juice of the lemon. Season the curry carefully and let it simmer for half an hour. Add the rest of the milk, and re-heat it.

Arrange the joints in a neat pile on a hot dish, and either arrange a border round of boiled rice or hand it on a separate dish.

N.B. - A simpler curry may be made by using all stock in place of the milk infusion, and the jelly may be omitted.