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To Curry Veal
From The "A1" cookery book, 1901
Serves 4
Serve with boiled rice.
Presented as published in 1901. 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 "A1" cookery book (1901) by H. N. L., page 39. The excerpt below is the record exactly as published.
To Curry Veal. — i| lbs. veal cutlet, I pint stock, 1 gill cream, | lb. butter, 2 onions, 1 apple, 1 lemon, 1 tablespoon curry powder, 1 tablespoon curry paste, a little salt
Cook this with the app: pantry check, scaling, and the assistant.