beef, 3 oz. of butter, 2 onions, 1 wineglassful of beer, 1
dessertspoonful of curry powder.
_Mode_.--Cut up the beef into pieces about 1 inch square, put the butter
into a stewpan with the onions sliced, and fry them of a lightly-brown
colour. Add all the other ingredients, and stir gently over a brisk fire
for about 10 minutes. Should this be thought too dry, more beer, or a
spoonful or two of gravy or water, may be added; but a good curry should
not be very thin. Place it in a deep dish, with an edging of dry boiled
rice, in the same manner as for other curries.
_Time_.--10 minutes. _Average cost_, exclusive of the meat, 4d.
_Seasonable_ in winter.
TO CLARIFY BEEF DRIPPING.
I.