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Pork, Curried

Take two pounds of pork with a moderate share of fat. Cut it into neat slices, and fry these in a little butter until they are nicely browned; drain them, and put them aside. Put into the butter six onions and one apple finely minced. Move them about until they are quite soft, and work them through a sieve by pressing them with the back of a wooden spoon. Mix with the pulp a table-spoonful of curry-powder, a table-spoonful of curry-paste, a dessert-spoonful of ground rice, three-quarters of a pint of stock or water, and a little salt. Stir the sauce over the fire till it boils, put in the slices of pork, let these boil up, then draw the saucepan to the side of the fire, and simmer gently until the curry is done enough. Take out the pieces of meat, boil the sauce quickly for two or three minutes, pour it over the curry, and serve. Send a little rice to table on a separate dish. Time to boil the curry, three-quarters of an hour. Probable cost, pork, 10d. per pound. Sufficient for three or four persons.