Veal Curry

Ingredients

• 2 lbs. of veal
• a pint of stock
• a large onion
• an apple
• a table-spoonful of curry paste
• a dessert-spoonful of ground rice
• a pinch of salt
• a teaspoonful of finely minced lemon-rind

Method

1. 1

   Cut veal into pieces, rub with curry powder, and fry until browned.

2. 2

   Simmer in stock until tender.

3. 3

   Fry onion and apple until soft, then mix with curry paste, ground rice, salt, and lemon rind.

4. 4

   Add stock and boil, then return veal and simmer for 30 minutes.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 443. The excerpt below is the record exactly as published.

Veal Curry. — Veal may be curried whether it is cooked or not. The fresh meat is, of course, to be preferred, though the other is very good. To curry fresh veal, take about 2 lbs. of veal from the breast or cutlets from the neck. Cut it into neat pieces conven- ient for serving, rub these over with curry powder, and fry them in hot fat till they are brightly browned. Take them up, put them into a saucepan with a pint of stock, and simmer them gently till tender. Slice a large onion, and mince an apple finely: Fry these in the fat in which the veal was fried till they are quite soft. Rub them through a sieve, then mix with the pulp a table-spoonful of curry paste, a dessert-spoonful of ground rice, a pinch of salt, and a teaspoonful of finely minced lemon-rind

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