India Curry

Wipe a slice of veal one−half inch thick, weighing one and one−half pounds, and cook in
frying−pan without butter, quickly searing one side, then the other. Place on a board and cut
in
one and one−half inch pieces. Fry two sliced onions in one−half cup butter until brown,
remove
onions, and add to the butter, meat, and one−half tablespoon curry powder, then cover with
boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold
water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.