Curry Veal
From The economical cook book, 1905
Serves 3
The veal should be cut in slices half an inch thick and kept entire.
Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 33. The excerpt below is the record exactly as published.
a tablespoonfal and a half of curry powder with a little cold water, add it to the broth, turn the meat about in it, until thoroughly irized, and set it where it will simmer slowly for an hour and a half; add a little browned flour, give a boil up and serve with boiled rioe. The veal for curry should be out in slices half an inch thick and kept entire. Two slices from the leg will weigh about two pounds.
Cook this with the app: pantry check, scaling, and the assistant.