Prepare and dish the head as in the last, boil a pound of rice (see No.
129), and dish it in a pyramid in the middle, leaving a place at the top
to lay in the brains; have ready prepared the following sauce: put four
onions, two apples (cut in slices), a sprig of thyme, a little parsley,
a blade of mace, and six cloves into a stewpan, with two ounces of
butter, fry them of a light brown, add one tablespoonful of curry
powder, mix it well, then add three pints of white sauce (No. 7), and a
pint of broth; boil altogether twenty minutes, pass it through a tammie,
put it again into a stewpan, let it boil, season with a little salt and
sugar, pour over the head and serve very hot. If the currie is
preferred browner, use a little brown gravy (No. 135); more currie
powder may be added if required very hot.