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Curry of Mutton, Tartare

Cut two pounds fresh neck of mutton into pieces one inch square. Heat a tablespoon leaf lard in a large saucepan, add the mutton and let gently brown all over for fifteen minutes, turning the pieces quite frequently meanwhile. Drain on a sieve and remove all the fat. Return the mutton to the pan, dredge with two tablespoons of flour and stir well for a minute; moisten with a pint and a half hot water, mix for a minute longer and as it comes to a boil add one whole, medium onion with one clove stuck in it, one medium carrot cut in half, one bean sound garlic. Season with a teaspoon salt and half teaspoon white pepper; then add one bay leaf, one sprig thyme, one saltspoon sage, one minced apple and a heavy teaspoon curry powder. Mix all well together, cover the pan and let boil very slowly for one hour and a quarter. Prepare a rice for curries. Arrange the rice crown-shape on a large hot dish. Pick up all the pieces of mutton with a fork and place in the centre of the crown. Reduce the sauce on the range to half the quantity, then press through a cheesecloth over the mutton and serve.