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Veal Curry

Name: Veal Curry
Yield: 1 servings
Ingredients: Cut part of a breast of veal; with an onion chopped fine; two tablespoonfuls of curry powder; add some good veal broth; an ounce of butter; pepper; salt

From The household (of the Detroit free press), 1886

Serves 1

Fish, trout, and all kinds of flesh can be made into curries.

Presented as published in 1886. 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 household (of the Detroit free press) (1886) by Goff, May Perrin,, page 448. The excerpt below is the record exactly as published.

VEAL CURRY. Cut part of a breast of veal into pieces about three inches long and two wide ; fry them in butter to a light brown, with an onion chopped fine; while hot rub them over well with two tablespoonfuls of curry powder ; put into a stewpan and add some good veal broth, pepper, salt and an ounce of butter

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