Currie of Veal

The Art of Cookery Made Easy and Refined · Mollard, John · 1802
Source
The Art of Cookery Made Easy and Refined
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (3)
Instructions (5)
  1. Cut a piece of breast of veal into tendrons.
  2. Fry them in a little lard till of a light colour.
  3. Drain them dry.
  4. Add currie powder.
  5. Proceed with the same directions as for chicken currie.
Original Text
Currie of Veal. Cut a piece of breast of veal into tendrons, and fry them in a little lard till of a light colour; then drain them dry, add currie powder, and proceed with the same directions as for chicken currie.
Notes
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