Cut one pound of cooked veal (or mutton) into small dice-shaped pieces, and remove all fat and gristle. Fry a tablespoon-ful of minced onion in a stewpan containing one ounce of melted butter or clarified dripping (the onion must not be allowed to get brown) then add the meat; sprinkle over it the curry powder, and stir it gently for six minutes. Pour in the thick white sauce, made with equal quantities of white stock and milk, or milk only can be used, cover the pan, place it in a moderately hot oven, and let the meat stew gently for one and a half hours. Boil the peas with a few leaves of mint, and when they are just tender, drain them well, add them and three tablespoonfuls of very finely-shred lettuce to the meat and let it continue to cook for another half hour. Arrange some carefully boiled rice on a hot dish, put the stewed meat and peas into the middle and scatter some chopped parsley over the top.