From:
The Thorough Good Cook
Curries: 6. Dry Curry Hash
Cut one pound of
beef steak or
fowl into shreds, slice one large
onion, and fry in butter till of a light brown; then add one
tablespoonful of
curry-
powder and the
meat, and fry all until of a dark brown; put into a
stew-
pan with a teacupful of
milk, the
juice of a
lemon, and a little
salt. Stew gently for an hour, stirring occasionally. The
rice should be served on a separate dish.