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Mutton, Curried, Plain

For a curry of cooked meat, cut the mutton into thin slices, or into dice, according to the quantity of meat to be curried. Put two ounces or more of butter into a stewpan, and two good-sized onions, chopped. Stir the onions in the butter until of a pale brown, add an ounce of curry-powder, and the same of flour, with a little salt; mix and stir for five minutes, moisten with a cup of stock, and stew gently for a few minutes longer. Put in the meat, and simmer until done, but do not let it boil. Serve with rice round the dish.