Chickens, pigeons, mutton chops, lobsters and veal, all make good
curries. If the curry dish is to be made of fowls, they should be
jointed. Boil the meat till tender, in just sufficient water to cover
it, and add a little salt. Just before the meat is boiled enough to take
up, fry three or four slices of pork till brown--take them up, and put
in the chickens. Let them brown, then add part of the liquor in which
they were boiled, one or two tea spoonsful of curry powder, and the
fried pork. Mix a tea spoonful of curry powder with a tea cup of boiled
rice, or a little flour and water mixed--turn it on to the curry, and
let it stew a few minutes.