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Curry Gravy

Make a powder by mixing together two tablespoonfuls of ground rice with a salt-spoonful of pepper, a salt-spoonful of salt, and a salt-spoonful of mixed sweet herbs dried and powdered. Cut two pounds of veal into pieces about an inch and a half square and half an inch thick. Dip them in hot butter, then in the powder, and fry them in butter till lightly browned on both sides. Melt a little butter over the fire, and fry in it six large onions and two apples sliced. When tender rub them through a sieve, and mix smoothly with the pulp a table-spoonful of curry paste, a table-spoonful of ground rice, a tea-spoonful of curry powder, and as much nicely-flavoured stock as is required. Stir the sauce over the fire, and put the fried meat into it. Simmer gently for forty minutes. Just before serving, squeeze over it the juice of a lemon. When the flavour is liked, a quarter of a clove of garlic may be stewed with the meat. Probable cost, 2s. 6d. Sufficient for four or five persons.