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Indian Curry

Cut two pounds of undressed meat, sweetbreads, fowls, or rabbits, with a rasher of bacon, into neat pieces or joints. Stew in a quarter of a pound of butter a clove of garlic, and an onion or two chopped, take these up when brown, fry the meat in the same fat, drain it and lay it in a saucepan. Mix three dessert-spoonfuls of curry-powder, a table-spoonful of flour, and a tea-spoonful of salt, in sufficient water to make it into a smooth paste, then add a little more water if required; shake the mixture well in a separate stewpan till it boils. Pour the gravy over the meat, simmer gently till this is tender. Before serving add a table-spoonful of lemon-juice. Serve the rice in a separate dish, the gravy in the dish with the meat. Time, an hour or more to stew.