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VEGETABLES, CURRY OF (another way)

Take two carrots, two turnips, half a pint of green peas, two potatoes, one onion, an ounce and a half of butter, half a pint of stock, two table-spoonfuls of Empress curry-powder, one tea-spoonful of lemon-juice, one tea-spoonful of salt. Melt the butter in a saucepan, add the onion, sliced, and fry for a few minutes; then add the curry-powder and stock mixed together, the salt and the lemon-juice, and boil all together for about five minutes. Have ready the carrots, turnips, and potatoes cut into small pieces and boiled separately, and the peas nicely cooked. Put these vegetables into the curry, and warm them for about five minutes.