_Ingredients._—Veal, mutton, fowl, or rabbit; a large onion, butter,
brown gravy or stock, a tablespoonful of curry-powder. _Mode._—Let
the meat be half fried. Cut the onion into small pieces, and fry it
in butter till quite brown; add the meat, with a small quantity of
brown gravy or stock, also the curry-powder, and stew all for about 20
minutes. This is for a dry curry; more gravy and curry-powder can be
used if preferred. _Time._—20 minutes. _Seasonable_ at any time.