One green pepper, minced fine,
Four branches of parsley.
Cook slowly until the meat is very tender. Now thicken the gravy, using cornstarch, and season with
One teaspoon of Worcestershire sauce,
Four tablespoons of catsup,
Two teaspoons of salt,
One teaspoon of paprika,
One-half teaspoon of curry powder.
Make a border of cooked rice on a hot platter. Lift the curry into the centre of platter and garnish with one hard-boiled egg, chopped fine.