Take out the brains and boil the head, feet, and lights, in salted water, just enough to cover them, about two hours. When they have boiled nearly an hour and a half, tie the brains in a cloth and put them in to boil with the rest. They should previously be soaked half an hour in cold water. When the two hours have expired, take up the whole, and mash the brains fine, and season them with bread crumbs, pepper, salt, and a glass of Port or Claret, and use them for sauce. Let the liquor remain for a soup the next day. It serves more handsomely to remove all the bones.
Chickens and veal are most suitable for curries. Boil the meat till tender, and separate the joints. Put a little butter in a stew-pan with the chickens, pour on a part of the liquor in which the meat was boiled, enough nearly to cover it, and let it stew twenty minutes more.
Prepare the curry thus: for four pounds of meat, take a tablespoonful of curry powder, a tea-cup of _boiled_ rice, a tablespoonful of flour, and another of melted butter, a tea-cup of the liquor, and half a teaspoonful of salt, mix them, and pour them over the meat and let it stew ten minutes more.
Rice should be boiled for an accompaniment.
One ounce of ginger, one ounce of mustard, one of pepper, three of coriander seed, three of tumeric, half an ounce of cardamums, quarter of an ounce of Cayenne pepper, quarter of an ounce of cinnamon, and quarter of an ounce of cummin seed. Pound them fine, sift them, and cork them tight in a bottle.
Cut four pounds of veal into pieces three inches long and an inch thick, put it into the pot with water enough to cover it, and rise an inch over. Add a teaspoonful of salt, and put in four or five good slices of salt pork, and half a tea-cup of rice, butter the size of a hens egg, and season with pepper, salt, and sweet herbs, and let it simmer slowly till the rice is quite soft, allowing half an hour to heat and an hour to simmer. If there is too little water, pour in _boiling_ water.
Adding a little curry turns it into a dish of curried veal, of which many are very fond. Be sure and skim it well, just before it begins to simmer.
Cut four pounds of veal into strips three inches long and an inch thick, peel twelve large potatoes and cut them into slices an inch thick, then spread a layer of veal on the bottom of the pot, and sprinkle a little salt and a very little pepper over it, then put a layer of potatoes, then a layer of veal seasoned as before. Use up the veal thus, and over the last layer of veal put a layer of slices of salt pork, and over the whole a layer of potatoes. Pour in water till it rises an inch over the whole, and cover it as close as possible, heat it fifteen minutes and simmer it an hour.