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      Cut off the roots of the tongues, make a brine like that for curing beef, let the tongues remain in it for a week, then, smoke them eight or ten days. They require boiling four or five hours. The roots make very nice mince pies, but are not good smoked.

29. Curries.

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      Chickens, pigeons, mutton chops, veal, lamb and lobsters, make good curries. The meat should be boiled till nearly tender, if made of fowls they should be jointed before they are boiled. Put a little butter in a stew pan, when melted put in the meat and cover it with part of the liquor it was boiled in, let it stew for ten or fifteen minutes. For 4 lbs. of meat, mix a table spoonful of curry powder, with one of flour, or a tea cup of boiled rice, put in a little water, and a table spoonful of melted butter, and half a tea spoonful of salt, turn the whole over the meat, and let it stew six or eight minutes.

30. Curry Powder.

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      Pound fine, one oz. of ginger, one of mustard, one of pepper three of coriander seed, the same quantity of turmeric, half an oz. of cardamums, quarter of an oz. of cayenne pepper, the same quantity of cinnamon and cummin seed. Pound the whole well together, sift and put them in a bottle.

31. Chicken Pie.

       Table of Contents

      Joint the chickens, and boil them, till nearly tender in water just sufficient to cover them. Take them up and lay them in a dish, lined with pie crust, on each layer of the chickens, sprinkle pepper and salt, put in a little of the liquor that they were boiled in, three or four slices of pork and a small piece of butter, sprinkle flour over the whole. Cover it with a nice pie crust, ornament it with pastry cut in narrow strips. Bake it an hour and a quarter.

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