Cut 2 pounds of beefsteak into inch pieces. Sprinkle with salt, pepper and flour and fry until brown. Add 1 onion chopped fine and 1 tablespoonful of vinegar. Cover and let simmer with 1 tablespoonful of curry-powder and 1/2 cup of hot water until meat is tender. Thicken the Sauce with flour and butter. Serve on a platter with a border of cooked rice sprinkled with chopped parsley and garnished with fried apple slices.
Dishes & Beverages of the Old South, by Martha McCulloch Williams (Year 1913)