521. Breast of Veal Curry

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 5 days ago
Not a recipe
No
Ingredients (8)
Curry
Instructions (12)
  1. Chop the breast of veal into about twenty square pieces.
  2. Put the veal into a stewpan with two quarts of water and a bunch of parsley, thyme, and bay-leaves.
  3. Let it simmer three hours at the corner of the fire, skimming off all the fat.
  4. Take out the meat and strain the broth into a basin.
  5. In another stewpan, sauté a middling-sized onion (cut into small dice) with an ounce of butter until rather brown.
  6. Add a good tablespoonful of curry powder, mix well, and pour in the broth.
  7. Add the meat and let it stew in the curry one hour longer, until the meat is very tender and the sauce becomes rather thick.
  8. Pour off as much fat as possible.
  9. Season with a little salt and the juice of a lemon, stirring the lemon juice in very gently.
  10. Take the meat out as whole as possible.
  11. Dress the meat upon your dish, pour the sauce over, and serve.
  12. Serve rice separately.
Original Text · last edited 5 days ago
521. Breast of Veal Curry.—Procure a piece of breast of veal about three pounds in weight, with the bones and tendons attached, which chop into about twenty square pieces, and put into a stewpan, with two quarts of water, and a bunch of parsley, thyme, and bay-leaves; let it simmer three hours at the corner of the fire, skimming off all the fat, then take out the meat and strain the broth into a basin; in another stewpan have a middling-sized onion (cut into small dice), with an ounce of butter, sauté them rather brown, then add a good tablespoonful of curry powder, mix well, and pour in the broth, then add the meat, which let stew in the curry one hour longer, until the meat is very tender, and the sauce becomes rather thick; pour off as much fat as possible, season with a little salt and the juice of a lemon, which stir in very gently, take the meat out as whole as possible, dress them upon your dish, pour the sauce over and serve; rice separately.
Notes
Split from recipe 7ce78a55-4d74-4baf-ab98-cab395f63472