Salt to taste. A good squeeze of lemon juice. First brown the onions in the butter, and then dry them. Add the garlic, which must be mashed to a pulp with the blade of a knife. Then mix the powder, paste, chutnee, and cassareep into a thin paste with the lemon juice. Mash the dried onions into this, and let all cook gently till thoroughly mixed. Then add the meat, cut into small cubes, and let all simmer very gently for three hours. This sounds a long time, but it must be remembered that the recipe is for a _dry_ curry; and when served there should be no liquid about it. 'Tis a troublesome dish to prepare; but, judging from the flattering communications received by the writer, the lieges would seem to like it. And the mixture had better be cooked in a _double_ or porridge-saucepan, to prevent any "catching." Already, in one of the breakfast chapters, has the subject of the preparation of rice, to be served with curry, been touched upon; but there will be no harm done in giving the directions again. _Rice for Curry_ Soak a sufficiency of rice in cold water until by repeated strainings all the dirt is separated from it. Then put the rice into _boiling_ water, and let it "gallop" for nine or ten minutes--_no longer_. Strain the water off through a colander, and dash a little _cold_ water over the rice to separate the grains. Put in a hot dish, and serve immediately. A simple enough recipe, surely? So let us hear no more complaints of stodgy, clammy, "puddingy" rice. Most of the cookery books give far more elaborate directions, but the above is the method usually pursued by the poor brown heathen himself. Soyer's recipe resembles the above; but, after draining the water from the cooked rice, it is replaced in the saucepan, the interior of which has in the interim been anointed with butter. The saucepan is then placed either near the fire (not on it), or in a slow oven, for the rice to swell. Another way: After washing the rice, throw it into plenty of boiling water--in the proportion of six pints of water to one pound of rice. Boil it for five minutes, and skim it; then add a wine-glassful of milk for every half pound of rice, and continue boiling for five minutes longer. Strain the water off through a colander, and put it dry into the pot, on the corner of the stove, pouring over the rice a small piece of butter, which has been melted in a tablespoonful of the hot milk and water in which the rice was boiled. Add salt, and stir the rice for five minutes more.