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Pumpkin Curry

Cut one pound of ripe pumpkin into neat slices about four inches long and an inch and a half wide; remove the rind and seeds. Put two ounces of butter into a saucepan, place it on the fire, and when it boils, add about one ounce of sliced onions, and fry to a nice brown. Add a table-spoonful of curry-powder, and fry for three or four minutes, stirring well. Add about a quarter of a pint of hot water or a little less, and a tea-spoonful of salt. Let this boil, then put in the sliced pumpkin and another ounce of sliced onions. Cover the saucepan, and simmer the curry gently for an hour, or until the pumpkin is quite tender, being careful not to break the pieces.