Curried Veal

Ingredients

• about a pound of lean veal
• a tablespoonful of flour
• a dessert-spoonful of curry powder
• a dessert-spoonful of dessicated cocoanut
• half a sour apple
• about half a pint of cold water or stock

Method

1. 1

   Cut veal into slices, mix flour, curry powder, and cocoanut, season meat, add chopped apple, mix with curried flour.

2. 2

   Place in a buttered paper-bag with water or stock, close the bag, and cook in a moderately heated oven for 35-40 minutes.

3. 3

   Serve with lemon juice and rice.

Nutrition per serving

As published

This recipe was extracted from The paper-bag cookery manual (1911) by Charles Herman Senn, page 25. The excerpt below is the record exactly as published.

Curried Veal. Cut about a pound of lean veal, fillet or leg part, into small thin slices, free from skin and sinews. Mix on a plate a table- spoonful of flour with a dessert-spoonful of curry powder, and a dessert-spoonful of dessicated cocoanut. Season the meat with salt and pepper, add to it half a sour apple peeled and chopped, then mix with the curried flour, etc. Have ready a well buttered paper-bag of the desired size, put in it the prepared meat, also about half a pint of cold water or stock. Close up the end of the bag and fasten carefully with wire clips. Turn in the four corners of the bag and place it on a grid shelf in a moderately heated oven and cook slowly for about 35 or 40 minutes. When done take out the bag, slit it open, and put its contents on to a hot dish. Sprinkle over a little lemon juice and serve with plainly 66 THE PAPER-BAG COOKERY MANUAL. cooked rice (see Vegetable section for this recipe. Note. — If white cnrry is desired use half milk and half water or white stock. Cold Meat or Rechauffe Dishes. Left-over cooked food reheated in “Express” paper-bags will be found de- cidedly better than when warmed up by the old way. This is due to the fact that all the essential juices of the meat are retained instead of being, to a great extent, dissipated, as is the case by the old-fashioned pot and pan method. Minced Meat. This is made from the remains of cold meat, beef, mutton, veal, or pork. Trim off the superfluous fat and cut about a pound of the meat into slices and then into small discs. Season it with salt and pepper and sprinkle over a table-spoonful of flou

Cook this with the app: pantry check, scaling, and the assistant.