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Calf's Head, Curried

Cut up the remains of a calf's head into pieces about an inch square, and lay them on one side. Put a piece of butter about the size of a large egg into a saucepan; let it melt, then slice into it two large onions, and fry them until lightly browned on both sides; take them out, and stir a dessert-spoonful of curry powder gradually and smoothly into the butter, and afterwards a small cupful of good stock. When the sauce is quite smooth, add the cold calf's head and onions; let the mixture boil ten minutes, and just at the last squeeze in the juice of half a lemon. Put it into the centre of a dish, with a border of rice round it, boiled as for other curries. If necessary, a little more stock may be added, but curries should not be watery. Probable cost, exclusive of the cold meat, 6d. Sufficient for four persons.