Peel four onions and cut them in tiny dice shapes or thin slices and put them with two ounces of butter (or fat) in a stewpan and fry together till a nice golden colour, then add a dessertspoonful of Marshall’s curry powder, a saltspoonful of ground ginger, ditto of salt, three red dry chillies pounded, four cloves or a pinch of ground cloves, a pinch of ground cinnamon, a teaspoonful of finely-chopped bayleaf and thyme, the juice of one large lemon, and half a pint of water or stock; cook together till the mixture is quite dry, but taking care that it does not bum, then mix into it about one and a half pints altogether of any nicely cooked vegetables, such as carrots, cauliflowers, turnips, beans, &c., just mix up all together, and dish in a border of rice made with a quarter of a pound of rice. Serve for luncheon or second course dish.