Veal Curry Made with Fresh Meat

Ingredients

• about two pounds of veal
• a large onion
• an apple
• a pint of stock
• a tablespoonful of Captain White's 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

   Remove and simmer in stock until tender.

3. 3

   Fry onion and apple until soft, rub through a sieve, and mix with curry paste, ground rice, salt, and lemon rind.

4. 4

   Add stock and veal, simmer for 30 minutes.

5. 5

   Serve with boiled rice.

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.

ne 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. Boil the sauce till it is smooth, put in the pieces of veal, let them heat gently in the sauce by the side of the •fire for about twenty minutes. Dish the curry neatly, and send rice boiled for curry to table on a separate dish. Time, about three-quarters of an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for four or five persons. Veal Curry Made with. Fresh Meat. — Veal may be ciu-ried whether it is cooked or not. The fresh meat is, of course, to be pre- ferred, though the other is very good. To curry fresh veal, take about two pounds of veal from the breast or cutlets from the neck. Cut it into neat pieces convenient for serving, rub these over with cui-ry 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 aj^plc finely. Fry these in the fat in which the veal was fried till they are quite soft. Eub them patiently through a sieve, then mix with the pulp a table- spoonful of Captain "WTiite's curry paste, a dessert-spoonful of ground rice, a pinch of salt, and a tea-spoonful of finely-minced lemon-rin

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