sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2
pint of broth or water, 1 tablespoonful of lemon-juice.
_Mode_.--Slice the onions and apples, and fry them in a little butter;
then take them out, cut the meat into neat cutlets, and fry these of a
pale brown; add the curry-powder and flour, put in the onion, apples,
and a little broth or water, and stew gently till quite tender; add the
lemon-juice, and serve with an edging of boiled rice. The curry may be
ornamented with pickles, capsicums, and gherkins arranged prettily on
the top.
_Time_.--3/4 hour. _Average cost_, exclusive of the meat, 4d.
_Seasonable_ from March to October.
VEAL CUTLETS (an Entree).