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Beef Braise, Japanese

Procure a three-and-a-half-pound piece of beef rump with the fat on one side only. Mix on plate a tablespoon salt, teaspoon curry powder and half teaspoon freshly crushed black pepper, then rub beef all over with it, place in braising pan with two tablespoons melted lard, then cook on brisk fire until a light brown. Add a mirepoix to the pan, and brown for ten minutes, pour in a pint white broth two gills pure tomato juice and a gill demi-glace. Neatly trim both ends of twelve fresh okras, place on a plate and add trimmings to beef, cover pan and set in oven for two hours, being careful to turn and baste quite frequently meanwhile. Remove, dress on a hot dish, skim fat from surface of gravy, then let reduce on fire to two gills and keep hot. Heat a tablespoon melted butter in frying pan, add okras, season with half teaspoon salt, two saltspoons pepper and three saltspoons curry powder, cook on fire for fifteen minutes, tossing once in a while, then set in oven for ten minutes. Remove, arrange them around beef, strain sauce through Chinese strainer over, sprinkle a tablespoon grated, cooked ham all and serve.