Mutton Curry

Wipe and cut meat from fore−quarter of mutton in one−inch pieces; there should be three
cupfuls. Put in kettle, cover with cold water, and bring quickly to boiling−point; drain in
colander
and pour over one quart cold water. Return meat to kettle, cover with one quart boiling water,
add three onions cut in slices, one−half teaspoon peppercorns, and a sprig each of thyme and
parsley. Simmer until meat is tender, remove meat, strain liquor, and thicken with one−fourth
cup
each of butter and flour cooked together; to the flour add one−half teaspoon curry powder,
one−half teaspoon salt, and one−eighth teaspoon pepper. Add meat to gravy reheat, and serve
with border of steamed rice.