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Calf's Foot, Curried

Prepare two feet as in the last recipe, remove the bones, and cut the meat into neatly-shaped pieces. Put a piece of butter the size of a large egg into a stewpan. Let it melt; slice into it two large onions and a sour apple. Stir these over the fire till soft, then rub them through a sieve. Mix with the pulp a table-spoonful of curry paste, and also a little ground rice. Add, gradually, sufficient of the liquid in which the feet were boiled to moisten the whole without making it too thin, put in the meat, the onions, and pepper and salt to taste. Simmer all gently together for a few minutes; then pile the curry in the centre of a hot dish with a border of rice round it. Time to boil the feet, four hours; to simmer, quarter of an hour. Probable cost, 1s. Sufficient for three or four persons.