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Mutton, Spiced

Cut a pound and a half of lean meat into pieces about the size of a walnut, sprinkle them with a mixture of curry-powder, ground allspice and coriander, powdered ginger and cloves-a good tea-spoonful in all. Then dredge each piece with pepper. Melt some dripping, fry the meat to a delicate brown with some onion cut into dice; then pour the fat off, add half a pint of brown stock, put in four ounces of shredded celery, boil up and skim. Cook until the meat is very tender. Half an hour before serving, add a heaped table-spoonful of sultana raisins, and salt and chutney to taste; also an ounce of riceflour blended with stock. When finished, the whole should be thick, the sauce just coating the meat. Serve with any approved vegetable.