Veal Tendons in Curry Sauce

Ingredients

• a dessert-spoonful of curry paste
• a tea-spoonful of curry powder
• a dessert-spoonful of ground rice
• half an inch thick, and about an inch and a half across
• fried rashers of bacon
• rice boiled for oun-y

Method

1. 1

   Stir minced tendons in a saucepan over the fire until soft, rub through a sieve, and mix with curry paste, curry powder, and ground rice.

2. 2

   Gradually add stock and stir until it boils.

3. 3

   Cut tendons into desired shapes, add to curry sauce, and heat through.

4. 4

   Serve alternately with fried bacon on a hot dish, pouring curry sauce over them.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2171. The excerpt below is the record exactly as published.

a dessert-spoonful of curry paste, a tea-spoon- ful of curry powder, and a dessert-spoonful of ground rice. Add the stock gradually, and stir the sauce over the fire till it boils. Cut the tendons into rounds, squares, or diamonds half an inch thick, and about an inch and a half across. Put them into the curry sauce, and let them remain until they are heated through. Dish them alternately with fried rashers of bacon in a circle on a hot dish, and pour the curry sauce over and round them. Send rice boiled for oun-y

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