Curry of Beef, No. 2.
Reading edition
Fry an onion brown with two tablespoonfuls of Antonini Olive Oil, add a heaping tablespoonful of J. P. Smith's Curry Powder, a pint of hot water, a tablespoonful of Maggi Bouillon, a tablespoonful of Epicurean Sauce, a teaspoonful of Manioca, half a teaspoonful of salt and a tablespoonful of tomato catsup. Simmer three-quarters of an hour, and in this sauce warm up slices of cold roast beef.
