521. Breast of Veal Curry

The Modern Housewife · Soyer, Alexis · 1849
Source
The Modern Housewife
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (8)
Instructions (12)
  1. Put the chopped veal into a stewpan with water and herbs.
  2. Let it simmer for three hours at the corner of the fire, skimming off all the fat.
  3. Take out the meat and strain the broth into a basin.
  4. In another stewpan, sauté the diced onion with butter until rather brown.
  5. Add the curry powder and mix well.
  6. Pour in the broth and add the meat.
  7. Let the meat stew in the curry for one hour longer, until tender and the sauce is thick.
  8. Pour off as much fat as possible.
  9. Season with salt and gently stir in the lemon juice.
  10. Take the meat out as whole as possible.
  11. Dress the meat on a dish, pour the sauce over, and serve.
  12. Serve rice separately.
Original Text
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
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