Take about two ounces of butter, and place it in a saucepan, with two small onions cut up into slices, and let them fry until they are a light brown; then add a table-spoonful and a half of curry powder, and mix it up well. Now put in the beef cut into pieces about an inch square; pour in from a quarter to a third of a pint of milk, and let it simmer for thirty minutes; then take it off, and place it in a dish, with a little lemon-juice. Whilst cooking stir constantly, to prevent it burning. Send to table with a wall of mashed potatoes or boiled rice round it. It greatly improves any curry to add with the milk a quarter of a cocoa-nut, scraped very small, and squeezed through muslin with a littlo water; this softens the taste of the curry, and, indeed, no curry should be made without it.