Veal Curry Made with Cold Dressed Veal
From Cassell's dictionary of cookery, 1892
Serves 3
Sufficient for four or five persons.
Presented as published in 1892. 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 Cassell's dictionary of cookery (1892) by Cassell & Company, page 2118. The excerpt below is the record exactly as published.
Veal Curry Made with Cold Dressed Veal.— Take about two poimds of cold dressed veal, and cut it into neat pieces about a quarter of an inch thick. Slice four onions and one apple, and fry them in fat, turning them about till they are soft. Eub them through a sieve, and mix with the pulp a table-spoonful of cuiiy paste or curry powder, a dessert-spoonful of ground rice, a pinch of salt, and a little stock or water
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