INDIAN CURRY

Cut up an onion very fine and brown it in a tablespoon ful of lard or butter; add a tablespoon ful of curry powder made into a paste, put it on the fire and stir it until thoroughly cooked, being careful not to scorch it. Then add the meat — chicken, rabbit or mutton, as you prefer — and stir in a cupful of stock of boiling water ; then cover it with stock or boiling water, and let it boil slowly until the meat is tender. To thicken the gravy add three boiled and mashed potatoes. If you wish it very hot add a little Worcestershire sauce. Serve with rice boiled dry all around the dish.