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Curried Pork

Remove the skin and most of the fat from two and a half pounds of pork and chop it into small thin slices, which place in a saucepan with a little butter, frying them for a few minutes, then add four onions cut up into small pieces and fried, a tablespoonful each of curry-powder and paste, and add a little salt and pepper to taste. When thoroughly mixed, pour in two breakfast cupfuls of water or stock, place the pan over the fire, and, as soon as it boils, remove to one side and let it cook gently for from three quarters of an hour to an hour, then take out the pieces of meat, place them on a dish and reduce the liquor to half its original quantity, after which pour it over the meat, and serve garnished with a border of well boiled rice, or, if preferable, the rice may be served separately.