Curried Pork

Take—say two pounds of pork cut from any part of the pig, provided that it be not too fat; separate this into square pieces about the size of an egg; fry them brown with some butter in a stewpan; then add six chopped onions previously fried, a tablespoonful of Crosse and Blackwell's curry powder, and an equal quantity of curry paste, a little salt, and nearly a pint of stock or water; stir the whole over the fire until it boils, and then set it to simmer slowly for about three-quarters of an hour: When done, dish up the pieces of pork neatly; reduce the sauce; pour it over the curry, and send to table with plain boiled rice in a separate dish.