_6 servings_
2 beef bouillon cubes
1⅓ cups hot water
1½ cups sliced celery
2 tablespoons chopped onion
3 tablespoons fat or oil
1 tablespoon cornstarch
1 teaspoon curry powder
½ teaspoon salt
3 cups chopped, cooked lamb, pork, or veal
Dissolve bouillon cubes in hot water.
Lightly brown celery and onion in hot fat in a large frypan. Blend in
cornstarch and seasonings. Slowly stir in bouillon. Add meat. Cook
mixture over moderate heat 15 to 20 minutes, stirring as needed to
prevent sticking. Serve on rice.
_Menu suggestion_
Serve with italian green beans, citrus fruit salad, and spiced prune
cake.