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Pork

Cut two and one-half pounds of fresh pork into square pieces, fry them in a stewpan with a piece of butter; chop four onions and fry them also, then mix with the pork. Add one tablespoon (scant) of curry powder, season with salt and pepper, pour in one pint of water or stock, set over the fire until boiling, stirring constantly. Draw to one side and simmer slowly for about three-quarters of an hour. When done take out the pieces of pork, boil the gravy until about half the quantity, and pour it over the meat. Serve with rice.

— Mrs. Wendell S. Sherman