India Curry

Ingredients

• ¼-pound slice of veal (¼ inch thick)
• ½ tablespoon curry powder
• 2 sliced onions
• ½ cup butter
• 1 teaspoon vinegar
• Flour
• Steamed Rice (p. 64)

Method

1. 1

   Sear veal quickly on both sides in frying pan without butter.

2. 2

   Cut in ¼-inch pieces.

3. 3

   Fry onions in butter until brown, remove onions, and add meat and curry powder, then cover with boiling water.

4. 4

   Cook slowly until meat is tender.

5. 5

   Thicken with flour diluted with enough cold water to pour easily; then add vinegar.

6. 6

   Serve with border of steamed rice cooked very dry.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 124. The excerpt below is the record exactly as published.

¥ cup butter in hot frying pan until well browned, turning frequently with 2-tined fork to prevent piercing. Cover and bake in hot oven (400° F.) 14% to 2 hours. Remove to hot platter, garnish with parsley, and serve with Brown Mushroom Sauce (p. 196) made with fat in pan. LOIN OF VEAL, ALLEMANDE Loin of veal (ribs and flank attached) 1 egg yolk ¥% cup beef suet, finely chopped 1 tablespoon tomato catsup 34 cup stale bread crumbs Y% teaspoon grated nutmeg 34 cup milk Salt, pepper, cayenne to taste 3 tablespoons butter 4 slices fat salt pork _ 1 egg, slightly beaten Flour 4 cup sour cream Remove meat nearest backbone in one piece. Remove meat from flank, discarding skin; then force through food chopper; there should be 7% cup. Add beef suet and mix thoroughly. Cook bread crumbs with milk, until reduced to thick paste. Add butter, egg, egg yolk, tomato catsup, nutmeg, and salt, pepper, and cayenne to taste. Combine mixtures, shape in loaf, roll in crumbs, egg, and crumbs. Arrange salt pork lengthwise of center of drip- ping pan. Place on pork the long rib bones (which have been VEAL 299 removed), on bones the meat roll, and over roll the piece of meat. Sprinkle with salt and pepper, dredge’ meat and bottom of pan with flour, and over meat arrange pieces of fat salt pork. Bake 2 hours in slow oven (300° F.). After flour in pan browns, baste every 10 minutes, using fat in pan and 2 cups stock, made from bones and trimmings. During last half-hour of cooking, pour over cream. Serve with brown gravy made from fat in pan. INDIA CURRY 114-pound slice of veal (14 inch thick) 44 tablespoon curry powder 2 sliced onions Flour ¥% cup butter 1 teaspoon vinegar Steamed Rice (p. 64)

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