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Kidney Curry

Skin twelve fresh mutton kidneys, cut them in two lengthwise, place on a plate, season with a teaspoon salt, half teaspoon pepper and keep till required. Cut in julienne strips a small carrot, seeded green pepper, half a small peeled eggplant, four shallots and two branches celery, place in a saucepan with two tablespoons melted butter and fry for ten minutes, stiring once in a while. Add a sound, peeled, cored apple cut in julienne strips and two finely chopped, seeded red tomatoes, season with a half teaspoon salt, saltspoon each cayenne and grated nutmeg, a teaspoon curry powder, stir well, then brown for ten minutes, lightly stirring occasionally. Dredge in a tablespoon flour, stir well, moisten with two gills broth, mix well and let slowly cook for twenty-five minutes. Boil six thin slices ham for a minute on each side and arrange on a hot dish. Place kidneys in a frying pan with a tablespoon melted butter, fry them for two minutes on each side and dress them over slices of ham. Pour contents of pan over all, set in oven for five minutes, dress a boiled rice around curry and serve.