Roast a young fowl before a quick fire for half an hour and baste it with 6oz. of good butter; put it aside till cold. Peel and slice 1 large apple, 2 large onions, a ¼ of a clove of garlic and the heart of 1 lettuce; fry them till tender in the butter the fowl was basted with. Cut the white meat off the fowl into pieces an inch square; break the bones and put them into a stewpan with the trimmings, the vegetables, 2oz. of cocoanut, a dessertspoonful of tamarinds, 2 teaspoonfuls of curry powder, 2 tablespoonfuls of flour, a teaspoonful of salt, 4 leaves of mint, teaspoonful of loaf sugar and a quart of water. Boil for an hour and a half and strain through a fine sieve. Add to this a quart and half a pint of stock, the pieces of fowl, and simmer very gently for ¾ of an hour. Stir in the strained juice of a large lemon, and a gill of fresh cream, and serve immediately. This will make two quarts.