Pass one and one-half pounds of veal and one-fourth pound of salt pork through a meat chopper twice. Add one and one-half cups of cracker crumbs, one and one-half teaspoonfuls of salt, one-fourth teaspoonful of pepper, one tablespoonful of lemon juice, two eggs well beaten and one-half cup of stock, water or cream.

Mix well and shape in balls the size of walnuts. Brown all over in salt pork fat, or butter. Remove the balls to a saucepan having a tight cover. Add sufficient fat to that in the pan to make four level table-spoonfuls; add one good-sized onion sliced thin; stir until a very delicate brown; add one level tablespoonful of curry powder and two rounding tablespoonfuls of flour; mix well and add one pint of stock or water and one level teaspoonful of salt. Pour over the balls, which should be half covered with the sauce; cover closely and simmer gently for forty minutes. Serve with boiled rice heaped in the center of a platter and the balls arranged as a border or mould rice in a border mould, turn out and heap the balls in the center. Pour sauce over the balls. Two slices of lemon added about ten minutes before serving is an improvement.