Curried Beef

From The American Pure Food Cook Book & Household Economist 1898.

CURRIED BEEF. Beef, two ounces butter, tow onions, a tablespoonful of curry-powder, one-fourth pint milk, lemon juice. Slice the onions, and fry in butter a light brown mix well with the curry-powder adding the beef, cut into small pieces about an inch square, pour in milk, and allow to simmer for thirty minutes, stirring frequently; when done, add lemon juice. It greatly improves the dish to build a wall of mashed potatoes or boiled rice around it.