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Oude Curry

Take any cold meat--beef, mutton, game, or poultry, and divide it into convenient-sized pieces. Cut a large Spanish onion into thin slices; fry these in four ounces of butter, and pour over them a quarter of a pint of good gravy. Mix a small table-spoonful of curry-powder smoothly with the sauce; add the pieces of meat, and simmer all gently together for two hours. Before serving the curry, add a dessert-spoonful of strained lemon-juice. Probable cost, 6d., exclusive of the cold meat. Sufficient for four persons.