Plain Mutton Curry.

Cut up half a pound of cold boiled mutton in symmetrical pieces. Chop up an onion and fry it with three tablespoonfuls of Antonini Olive Oil or butter, add the meat, toss it about a few moments, strew over it a teaspoonful of J. P. Smith's Curry Powder, and add half a pint of gravy; simmer gently a few minutes and serve. This is about as simple a mode of preparing the dish as can be proposed; it may be improved by frying a little apple with the onion and adding more water, then thickening it with browned flour.

Raw mutton should be fried a little before it is added to the Curry sauce. Mutton chops may be curried the same as veal chops.