Chop up the curry. Melt a small piece of butter in a saucepan, add the curry and a little cooked tomato, and make it thoroughly hot.
Have ready some neat, small rounds of toast about the size of a five-shilling-piece, and spread some of the mixture on each, heaping it up slightly. Put the canapes under the grill for a few minutes to brown them nicely.
Sprinkle a little chopped parsley on them, and serve them on a lace paper on a hot dish.
Cost, from 8d.