Chop fine sufficient cold-roasted duck, chicken, or turkey to make one pint. Cut a good-sized onion into very thin slices. Pare, core, and chop fine one apple. Put two tablespoonfuls of butter in a saucepan, add the apple and the onion; toss until brown, then add not more than an eighth of a teaspoonful of powdered mace, a half teaspoonful of salt, a teaspoonful of curry powder, a tablespoonful of flour, a teaspoonful of sugar; mix and add a half pint of stock or water; now add the meat, stir constantly until smoking hot, then stand over hot water, covering closely for twenty minutes. Add two tablespoonfuls of lemon juice and serve in a border of rice.