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Veal Curry
From The century cook book, 1894
Serves 2
Serve with rice croquettes.
Presented as published in 1894. 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 century cook book (1894) by Jennie A. Hansey, page 27. The excerpt below is the record exactly as published.
Veal Curry. Cut two pounds of lean veal in pieces, put in a pan with a piece of butter, size of an egg, and let it fry to a nice brown; then mix in a large tablespoonful of flour, a teaspoonful of curry powder, salt and pepper
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