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Mutton with Curry

Cut the meat from the leg of mutton left over from yesterday in half-inch-square pieces. Heat one tablespoon butter in a saucepan, add one finely sliced onion and brown three minutes, then add one tablespoon flour; stir well, moisten with three-quarters of a pint of broth, and mix until it comes to a boil. Add the mutton with half teaspoon salt, three saltspoons white pepper, a teaspoon curry powder, half teaspoon freshly chopped parsley and a half bean finely chopped garlic. Mix well, cover pan and let cook for thirty-five minutes, pour in a teaspoon vinegar, mix well and serve.