Curry of Lamb.

The breast of lamb freed from fat makes a very good Curry. Cut up a pound of it and toss the pieces about in the frying pan a few moments. Sprinkle over the meat a teaspoonful of the J. P. Smith Curry Powder and a gill of vinegar; cover, cook ten minutes and put the meat away to allow the Curry to permeate it. When wanted fry an onion brown, add to it half a pint of hot water, a tablespoonful of Maggi Bouillon and a little salt; simmer ten minutes, strain and add the meat with a square of sugar, two tablespoonfuls of Chutney or Chili relish, or tomato catsup. If convenient add the grated fruit of half a fresh cocoanut. Simmer slowly an hour, serve with boiled rice and orange juice in a sauce-boat.