Ingredients

1 1/2 lbs. of steak, or veal cutlets, 2 ozs. butter, or good beef-dripping, 2 onions, 1 apple, 1 tablespoonful of curry-powder, 1 table-spoonful of flour, salt to taste, 1/2 pint of water or gravy, and the juice of a lemon.

Method

Slice the onions and apple, and fry them in the butter to a light brown. Cut the meat into neat squares, mix the curry-powder, flour, and salt together on a plate, rub each piece of meat into it, and fry quickly. Turn all into a saucepan with the water or gravy, which should be hot, and simmer gently for 1 1/2 hour; add the lemon-juice, and serve in a meat dish, with a border of boiled rice piled round.

Note. - Cold beef or mutton may be curried in the same manner, but gravy, not water, should then be used. For curried fowl, substitute boiling milk for the gravy.

How To Boil Rice For Curries

Wash 1/2 a pound of rice, and throw it into a saucepan of boiling water, which should be salted, and boil for twenty minutes, stirring frequently, that it may not burn. When done, strain it through a sieve, and pour over it some more boiling water to rinse it; place it on the sieve before the fire, and cover with a cloth, and let it stand for a quarter-of-an-hour to dry, taking care to keep it hot. It should then be quite white, and every grain separate, not clinging together as in a pudding. Patna rice is the best for curries.