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Curry, Madras

Slice one large or two small onions, and fry them in three ounces of butter till they are lightly browned. Mix a dessert-spoonful of curry powder, a dessert-spoonful of curry paste, and a tea-spoonful of ground rice smoothly with the butter, and add a salt-spoonful of salt, and a breakfast-cupful of good gravy. Cut about one pound of meat, either fowl, rabbit, veal, or beef, into convenient-sized pieces, about one inch and a half square. Put these in with the gravy, and simmer gently for forty minutes. Remember to stir it every few minutes. A little rasped cocoa-nut, or the strained juice of a lemon, or an acid apple, is an improvement to the curry, which should be served with a border of rice round the dish. Probable cost, 1s. 8d. Sufficient for four persons.