Ingredients. - Scraps of cold meat. Two ounces of clarified dripping, or butter. Two apples. One onion. One dessertspoonful of curry-powder. Salt.

Time required, about three-quarters of an hour.

To make a "Curry ":

1. Put two ounces of clarified dripping, or butter, into a saucepan, and put it on the fire to heat.

2. Take one onion, peel it, put it on a board, and chop it up as finely as possible.

3. When the dripping is quite hot, put in the chopped onion to brown. Be careful it does not burn.

4. Shake the saucepan occasionally, to prevent the onion from sticking to the bottom.

5. Take the cold meat and cut it up into small pieces.

6. Peel one small apple, take out the core, and chop it up very finely on a board.

7. When the onion is sufficiently brown, strain it off, and pour the dripping back into the saucepan.

N. B. - Put the browned onion on a plate.

8. Now put the pieces of cold meat into the saucepan, and let them brown on both sides.

9. Add one dessertspoonful of curry-powder, the chopped apple, and a little salt, according to taste.

10. Now pour in half a pint of cold water, and put back the browned onion.

N. B. - If the onion had been left in while the meat was browning, it would have got burnt.

11. Stir smoothly and carefully until it boils, and then move it to the side of the fire, to simmer for half an hour.

12. The lid should be off the saucepan, as the sauce is to reduce.1

13. For serving, we take the meat out of the saucepan, and put it on a hot dish and pour the sauce over it.

N. B. - Boiled rice should be served with the Curry (see "Vegetables," Lesson 13).