Hash Piquante
Make a sauce as follows: Peel and slice two onions and fry in two tablespoons of butter till well browned. Now add one-half pint of good stock, one dessertspoon of worcestershire sauce, one of tarragon vinegar, and one heaping teaspoon of curry powder, a little sugar and salt and pepper. Let the mixture come to a boil, and then simmer, stirring occasionally, for one-half hour. Thicken it with one tablespoon of flour mixed to a smooth cream in just sufficient cold stock to moisten, letting it boil well. Put into this sauce one pound of cold mutton, sliced and freed from all fat, skin, etc., and just heat through. Serve with potatoes or round croutons of toast.