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Lobster Curry

Pick the meat from the shell of a freshly-boiled medium-sized lobster, and cut it into neat square pieces. Mix a dessert-spoonful of curry smoothly with a quarter of a pint of good stock. Mince two onions finely. Fry them in a little butter until they are tender without being browned, dredge a tea-spoonful of flour over them, pour over them the curry powder and stock, and stir the mixture until it thickens. Put in the pieces of lobster, and stew gently for half an hour. Just before serving, add a table-spoonful of strained lemon-juice. Put the lobster on a hot dish, pour the sauce over it, and send rice boiled as for curries to table with it. Probable cost, 2s. Sufficient for three or four persons.