To Make a Dish of Curry After the East Indian Manner

Cut two chickens as for fricassee, wash them clean, and put them in a stew pan with as much water as will cover them; sprinkle them with a large spoonful of salt, and let them boil till tender, covered close all the time, and skim them well; when boiled enough, take up the chickens, and put the liquor of them into a pan, then put half a pound of fresh butter in the pan, and brown it a little; put into it two cloves of garlic, and a large onion sliced, and let these all fry till brown, often shaking the pan; then put in the chickens, and sprinkle over them two or three spoonsful of curry powder; then cover the pan close, and let the chickens do till brown, often shaking the pan; then put in the liquor the chickens were boiled in, and let all stew till tender; if acid is agreeable squeeze the juice of a lemon or orange in it.