Procure a piece of breast of veal about three pounds in weight, with the bones and tendons attached, which chop into about twenty square pieces, and put into a stewpan, with two quarts of water, and a bunch of pars-ley, thyme, and bay-leaves; let it simmer three hours at the corner of the fire, skimming off all the fat, then take out the meat and strain the broth into a basin; in another stewpan have a middling-sized onion (cut into small dice), with an ounce of butter, saute them rather brown, then add a good table-spoonful of curry powder, mix well, and pour in the broth, then add the meat, which let stew in the curry one hour longer, until the meat is very tender, and the sauce becomes rather thick; pour off as much fat as possible, season with a little salt and the juice of a lemon, which stir in very gently, take the meat out as whole as possible, dress them upon your dish, pour the sauce over and serve ; rice separately.