Curry. Time—1¼ hour.
1 lb. pieces of cold cooked meat, 2 oz. clarified dripping, 1 apple, 1 onion, 1 dessertspoonful curry powder, 1 dessertspoonful flour; salt and pepper to taste; ½ pint cold water.
Peel and cut up the onion and apple, and cut the meat into neat slices; fry the vegetables brown in the dripping, add the curry powder, flour, salt and pepper, and stir the water into it gradually. Let it boil, and then simmer for ½ hour with the lid off. Add the meat, heat it through, but do not let it boil. Serve in a ring of boiled rice (see [page 35]).