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Pilaff, Qua Pun Ming

Cut two pounds of lean, raw mutton into half-inch squares. Place in a saucepan with one and a half tablespoons butter and gently brown for ten minutes, frequently mixing with a wooden spoon; add a sound, finely chopped onion; stir and brown for five minutes longer. Add four ounces raw rice, stir well and cook for three minutes. Moisten with a pint white broth a gill tomato sauce and a gill demi-glace. Season with one and a half teaspoons salt, half teaspoon white pepper and a teaspoon curry powder, then add half ounce preserved ginger cut into very small dices. Mix well, cover the pan and set in the oven for thirty-five minutes. Remove, pour into a hot dish and serve.