Curried Veal

Ingredients

• One pound veal fillet
• Small onion
• Small apple
• One ounce butter
• Half an ounce curry powder
• Half an ounce rice flour
• Quarter of a teaspoonful curry paste
• About half a pint of light-coloured stock
• Salt
• Few drops lemon juice

Method

1. 1

   Cut the veal in small pieces, and remove any skin.

2. 2

   Chop the apple and onion finely.

3. 3

   Melt the butter in a stewpan, and fry the meat lightly.

4. 4

   Lift out onto a plate.

5. 5

   Fry the onion for a few seconds; add the apple, flour, curry powder, and mix well together.

6. 6

   Add the stock gradually, and a pinch of salt.

7. 7

   Bring to the boil, and skim well; then add the lemon juice and curry paste.

8. 8

   Return the meat to the sauce and simmer one and a half hours, skimming and stirring frequently.

9. 9

   Serve on a hot dish, and serve with it well-boiled Patna rice.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 18. The excerpt below is the record exactly as published.

Curried Veal. One pound veal fillet. Small onion. Small apple. One ounce butter. Half an ounce curry powder. Half an ounce rice flour. Quarter of a teaspoonful curry paste. About half a pint of light- coloured stock. Salt. Few drops lemon juice

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