[From Good Housekeeping's Book of Menus, Recipes, and Household Discoveries
  (1922)  p. 154]

      CURRIED LAMB WITH MACARONI

1 pound lamb or mutton, cut in   2 tablespoonfuls margarin
  small pieces                            2 tablespoonfuls flour
½ pound macaroni                     2 tablespoonfuls curry-powder
2 cupfuls milk                            1 teaspoonful salt
                                                ¼ teaspoonful pepper

Order lamb as for stewing, brown it in a hot skillet, add a
small amount of hot water, and cook until tender.  Cook
macaroni in boiling salted water till tender, drain, and pour
cold water through it.  In a saucepan melt the margarin,
add the flour, curry-powder, salt, and pepper, and blend
thoroughly.  Add the milk gradually, stirring constantly;
cook until a slightly thickened smooth sauce results.  Into a
greased cassarole put a layer of macaroni, then a layer of
lamb and curry sauce.  Repeat till all is used.  Cover and
bake in a 350° oven about one hour.

[Notes: "Order ...' This was back in the days when meat didn't
 come pre-packaged and you could tell the butcher how you
 wanted it cut.
 So far, all the curry recipes from this time I've seen call
 for already-mixed curry powder, and I haven't yet found any
 recipes for how to make your own. Anybody out there collect
 spice bottles and have one from this era with the ingredients
 listed? My best guess would be turmeric, coriander, cumin,
 black and/or cayenne pepper, maybe mustard, maybe paprika,
 with maybe one or more of the dessert-type spices such as
 ginger, cinnamon, nutmeg, mace, allspice, cloves.]