Curry of Veal

Ingredients

• one pound of veal
• curry-powder
• the onion
• the cream
• the lemon-juice
• the stock
• the salt
• boiled rice
• three-quarters of a pound of dry rice
• a dessert spoonful of salt

Method

1. 1

   Brown the onion in butter, then set aside.

2. 2

   Brown the veal, stir in curry powder, and add grated apple.

3. 3

   Add stock, salt, and onion, simmer uncovered for two hours.

4. 4

   Stir in cream and lemon juice before serving with boiled rice.

Nutrition per serving

As published

This recipe was extracted from My mother's cook book (1902) by Matilda Lees Dods, page 36. The excerpt below is the record exactly as published.

the onion about in the pan until it comes to a pale brown color, then strain from it the butter, and put the onion aside upon a plate until it is required. Return the butter to the saucepan and wheijt again hot throw into it the veal which first must have been cut into small square pieces. Brown the meat well upon all sides and when this is done, stir in the curry-powder, and draw the saucepan aside from the fire. Dry then in a towel the appl© and grate it with a car- rot-grater over the veal in the sauce-pan. Return the saucepan to the fire, add to its contents the salt and the stock, stir all until boiling and then put in the browned onion. After the onion has been thrown in draw the saucepan again aside from the blaze of the fire and leave all to sim- mer, uncovered, for two hours for the purpose of reduc- ing the sauce. Just before ready for serving, stir in the cream, squeeze over it the lemon-juice and dish up at once. This should be served with boiled rice which must be prepared as follows : Take three;-quarters of a pound of dry rice, and put- ting it into a strainer, wash thoroughly with running water. When washed throw the rice into a large sauce- pan two-thirds filled with boiling water, into which has been put a dessert spoonful of salt. Cover the saucepan tightly until the water boils up, when the lid should be taken off and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes, take out of the pan a kernel of the rice and if it flours by rubbing between the thumb and finger, it is sufficiently cooked but if not yet done— the length of time required depending upon go ENTREMETS. whether the grain be or be not freshly gathered, it must bei kept boiling a few minutes longer, keeping in mind the fact that rice musi be boiled quickly^ otherwise it will/be transformed into a starchy jelly. . Throw the rice when done into a cullender that it may be thoroughly drained of water and serve very hot with the. curry, but in separate dishes. V Notes. — The reason for browning the onion separately from the meat is that the veal requires so much longer time to brown than the onion that the vegetable would be reduced to a crisp before the meat could be done. , Lean mutton, rabbit and chicken may also be curried in this way. Rissoles of Veal.— One pound of filet of veal, one quarter of pound of suet, one pound of brea

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