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Batavia Curry

Cut in quarter-inch squares a small onion, two sound shallots, a seeded each green pepper and red tomato, a peeled and cored apple and one bean sound garlic. Melt a heavy tablespoons butter in a saucepan, add above articles, sprinkle over two tablespoons flour, lightly stir, then add two and a half pounds loin of pork cut in three-quarter-inch-square pieces. Stir all well together and brown for four minutes, stirring well meanwhile. Add a heavy tablespoon curry powder, stir well again and moisten with a pint water. Tie in a bunch a leek, branch each celery and parsley, sprig thyme, bay leaf and clove, and add to pan with rind of half a sound lemon and a half pint fresh or canned peas. Season with a good teaspoon salt and half teaspoon pepper, mix well, cover pan, set in oven for forty-five minutes, then bring to oven door. Add the milk and grated white part of a medium cocoanut, mix well, re-cover pan, reset in oven for twenty-five minutes longer, remove, take up bouquet and lemon rind and dress curry on hot dish. Arrange a rice curry around, sprinkle tablespoon grated ham over and serve.