Curry of Beef.

The best piece of meat for this dish is the lean part of the flank, which, being cross-grained, allows the Curry to thoroughly assimilate with every particle of the meat. Cut up one pound of the meat into neat square pieces. Put into the frying pan one ounce of Antonini's Olive Oil, or butter, and fry in it a minced onion, stirring until brown; add the beef and stir to prevent burning; now add a teaspoonful of J. P. Smith's Curry Powder and half a pint of rich gravy, salt, simmer, squeeze out the juice of one Florida orange, sweeten it a little, add it to the dish, add a heaping teaspoonful of apple sauce, stir and simmer nearly an hour.