Cut up a breast of mutton, bones and all, into pieces about two inches in length and one in width, which put into a stewpan with two quarts of water, to simmer for about two hours, when proceed precisely as directed in the last.

523. Breast of Lamb Curry is made very similar to the preceding, and is considered a great treat to those who are fond of curries. Curry paste may be used to advantage, either by itself, or mixed equally with the powder. There being a great quantity of fat in the breast, great care should be taken to remove it from the curry every available opportunity.