Veal Cutlets, Curried
From Cassell's dictionary of cookery, 1892
Serves 2
Serve cutlets hot with curry sauce.
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 2124. The excerpt below is the record exactly as published.
Veal Cutlets, Curried.— Cut one pound of veal from the fiUet into neat squares con- venient for serving, and free from skin, bone, gristle, or fat. Beat these well, and dip them twice into beaten egg and bread-crumbs seasoned with ciu-ry powder. Fry in a little butter over a gentle fire, and turn them that they may be equally cooked. Put them into a dish, and pour some good curry sauce round them. Serve very hot'. If hked, the cutlets may be broiled instead of being fried, and then they will require only to be brushed over with clarified butter, and to have curry powder sprinkled upon them instead of being dipped into the beaten egg and seasoned bread-crumbs. The curry sauce may be prepared as follows : — Slice two large onions, and steam them in butter in a closely-covered saucepan till they are soft without being at all coloured. Add a sour apple pared, cored, and minced, and replace the sauce- pan upon the fire tiU this also is tender. Hub the ingredients through a sieve, and mix the pulp with a dessert-spoonful of ground rice, a dessert-spoonful of curry paste, and half a pint of stock
Read the full page as publishedCollapse the page
Cook this with the app: pantry check, scaling, and the assistant.