The Book of Household Management by Mrs. Beeton

1 tablespoonful of curry-powder, salt to taste. _Mode_.--Divide the fowl into joints; slice and fry the onions in a little butter, taking care not to burn them; sprinkle over the fowl a little curry-powder and salt; fry these nicely, pile them high in the centre of the dish, cover with the onion, and serve with a cut lemon on a plate. Care must be taken that the onions are not greasy: they should be quite dry, but not burnt. _Time_.--5 minutes to fry the onions, 10 minutes to fry the fowl. _Average cost_, exclusive of the fowl, 4d. _Seasonable_ during the winter month. [Illustration: SPECKLED HAMBURGS.] THE SPECKLED HAMBURG.--Of the speckled, or spangled Hamburg which is a favourite breed with many persons, there are two varieties,--the golden-speckled and the silver-speckled. The general colour of the former is golden, or orange-yellow, each feather having a glossy dark brown or black tip, particularly remarkable on the hackles of the cock and the wing-coverts, and also on the darker feathers of the breast. The female is yellow, or orange-brown, the feathers in like manner being margined with black. The silver-speckled variety is distinguished by the ground-colour of the plumage being of a silver-white, with perhaps a tinge of straw-yellow, every leather being margined with a semi-lunar mark of glossy black. Both of these varieties are extremely beautiful, the hens laying freely. First-rate birds command a high price. FOWL SAUTE WITH PEAS (an Entree).