Hashed Veal à la Bombay (Hot)

Ingredients

• an onion
• a spoonful or so of curry powder
• 1/2 pint of any good second stock or water
• 1 or 2 sliced tomatoes
• 1 oz. of brown roux
• some stoned raisins
• some neatly-trimmed slices of cold roast veal

Method

1. 1

   Fry the onion until golden brown, then add curry powder and fry.

2. 2

   Pour in stock or water, add tomatoes and roux, and simmer until thick.

3. 3

   Blanch raisins, add veal and raisins to the sauce, and heat without boiling.

4. 4

   Serve on rice.

Nutrition per serving

As published

This recipe was extracted from Entrees made easy (1905) by Peel, C. S. Mrs., page 16. The excerpt below is the record exactly as published.

Hashed Veal a la Bombay (Hot). Slice and fry an onion till of a golden brown, then take it out of the pan, putting in a spoonful or so of curry powder ; fry this also, then pour on to this \ pint of any good second stock or water, add in 1 or 2 sliced tomatoes, the onion, and 1 oz. of brown roux, letting it all simmer together at the side of the fire till the sauce is quite thick. Meanwhile blanch some stoned raisins, and when 57 ENTREES MADE EASY the sauce is ready, lay in some neatly-trimmed slices of cold roast veal

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