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Mutton, Curried, Good

Put four ounces of butter into a stewpan, and pound six middle-sized onions in a mortar; add the onions to the butter with an ounce of curry-powder, a tea-spoonful of salt, a dessert-spoonful of flour, and half a pint of cream. Stir until smooth. Fry two pounds of mutton, cut in neat pieces, without bone. Let them be of a light brown colour. Lay the meat in a clean stewpan, and pour the curry mixture over. Simmer until the meat is done. Time, two hours to simmer. Probable cost, 1s. per pound. Sufficient, two pounds for four or five persons.