The specialty of the style is the putting grated cocoanut in the stew; and yet, perhaps, there will be some to say that it is no specialty, but common to all curries if properly made. There is an old sea steward settled down in that haven of rest for old salts, Nipantuck Island, who will talk by the hour about the East Indies and, as he expresses it, there they curry everything and put cocoanut and cocoanut milk in everything.

Pour a little oil or butter into a saucepan, throw in a minced onion, cut any pieces of veal you may have that will not make roast or cutlets into small pieces of one size, put them in with the onion, cover with a lid and let stew in that way without water until the meat begins to brown. To a pound of meat allow about a teaspoonful of curry powder; shake it about in the stew, then put in water to barely cover and cook half an hour longer. Skim off the grease from one side. Add a heaping tablespoon of grated cocoanut, some salt and pepper, cook a few minutes. Serve with plain rice at one end of the dish or as a border.