Curried Mutton.
(Mouton en Kari.)
Peel six good sized onions, cut them up small, and put them into a stewpan with two ounces of fat or butter and two and a half to three pounds of boned scrag of mutton, or other part if preferred; cut up in neat pieces ; season with a little salt, a pinch each of ground ginger, mace, cinnamon, and thyme, and two or three chopped bayleaves; fry all together till a nice brown colour, then add two tablespoonfuls of flour, a tablespoonful of Marshall's curry powder, a tablespoonful of chutney, the strained juice of one lemon, and sufficient water or light stock to cover it, and boil very gently for one and a half to two hours, keeping it skimmed as the fat rises to the surface; dish the meat up in a pile in the centre of a hot dish, in a border of boiled rice, and serve round the meat the gravy in which it was cooked, which can first be tammied, if preferred.