Fry onion golden brown in fat or with chopped bacon. Mix the curry, water, and vinegar, and add to the onion. [Mix briskly over hot flame; this develops the curry powder’s flavor.] Add the tomato sauce, and cook 5 minutes. Cut the meat into small pieces, add it to the sauce with any of its gravy, and cook until heated through. This is better for standing a few hours [Not much better. A real curry is, but this hasty make-shift must sink or swim, to quote myself a bit further down, on the basic goodness of its immediate contents.], and should be served with rice and a syrupy preserve (figs, peaches).