1    Kangaroo Tail
      2 oz Butter
      1 tb Flour
      1 tb Curry powder
      2    Onions, sliced
      1    Sour apple cut into dice
      1 tb Lemon juice
    3/4 pt Stock
           Salt

  Method: Wash, blanch and dry the tail thoroughly, and divide it at the   joints. Fry the tail lightly in hot butter, take it up, put in the sliced   onions, and fry them for a few minutes without browning. Sprinkle in the   flour and curry-powder, and cook gently for at least 20 minutes, stirring   frequently. Add the stock, bring to the boil, stirring meanwhile, and  replace the tail in the stewpan. Cover closely, and cook gently until  tender, then add the lemon-juice and more seasoning if necessary. Arrange  the pieces of tail on a hot dish, strain the sauce over, and serve with  boiled rice.