3 tbsp. butter or margarine
 1 1/2 c. chopped onion
 2 c. fresh bread crumbs
 1/2 c. milk
 3 lbs. chuck beef, ground 3 times
 1 egg
 1 to 2 tbsp. curry powder
 2 tsp. salt
 2 tbsp. plum jam
 2 tbsp. lemon juice
 1/4 c. ground blanched almonds
 3 bay leaves
 2 lemons, sliced
 Lemon leaves
 2 pimento strips
 
 Makes 8 servings.
 
   Start heating oven to 350 degrees.  In a small skillet, melt
 butter; add onion and saute until golden.  Soak bread crumbs in
 milk.  Thoroughly combine chuck, egg, onion, curry powder, salt,
 plum jam, lemon juice and almonds.  Also bread crumb mixture.  In
 the bottom of a ungreased 10 inch pie plate or round baking dish,
 lay bay leaves.  On top, arrange the meat mixture, patting it with a
 fork.  Leave about an inch between mixture and edge of dish or
 plate.  Bake 1 hour; then drain off any excess liquid.  Serve with
 lemon slices and leaves arrange as a border around the edge of the
 meat: lemon slices touching with leaves placed under slices where
 they meet.  Take a lemon slice, cut half way, twist it and place on
 top with pimento strips running under the twist of the lemon.  Serve
 in wedges.