1/4 lb. of butter, 1 dessertspoonful of curry powder, 1 dessertspoonful
of flour, salt to taste, 1/4 pint of stock or water.
_Mode_.--Slice the onions in thin rings, and put them into a stewpan
with the butter, and fry of a light brown; stir in the curry powder,
flour, and salt, and mix all well together. Cut the meat into nice thin
slices (if there is not sufficient to do this, it may be minced), and
add it to the other ingredients; when well browned, add the stock or
gravy, and stew gently for about 1/2 hour. Serve in a dish with a border
of boiled rice, the same as for other curries.
_Time_.--1/2 hour.
_Average cost_, exclusive of the meat, 6d.
_Seasonable_ in winter.
CUTLETS OF COLD MUTTON (Cold Meat Cookery).