Curry. No. 6.
Mix together a quart of good gravy, two spoonfuls of curry-powder, two of soy, a gill of red wine, a little cayenne pepper, and the juice of a lemon. Cut a breast of veal in square pieces, and put it in a stewpan with a pint of gravy; stew slowly for a quarter of an hour; add the rest of the gravy with the ingredients, and stew till done.