520. Veal Curry.—Cut up about two pounds of lean veal into small square pieces, half the size of walnuts, then put a large onion cut into small dice in a stewpan, with a clove of garlic and one apple cut into slices, and one ounce of butter; keep them stirred over a moderate fire until lightly browned, when stir in a good tablespoonful of mild curry powder, half one of flour, mix well, then add a pint of water, let it just boil up, put in the veal, which stir round two or three times, to mix with the curry, and put the stewpan over a slow fire, or in a warm oven for an hour and a half; when done (which you may ascertain by pressing a piece between the finger and thumb, if done it would be quite tender and separate), add the juice of a lemon and a little salt, stir the whole round three or four times very gently, to mix, and turn it out upon your dish, serve with rice separately.
Should you require a veal curry made in less time, the better plan would be to sauté the veal in butter previously, then putting it with its own gravy to the curry, and boiling the whole gently a quarter of an hour.
To make a veal curry with curry paste, sauté the veal in butter; when becoming slightly browned, add a good tablespoonful of the paste, with half a pint of water, leave it to stew about half an hour, when it will be ready to serve.
Beef, mutton, lamb, and pork curries are made precisely the same as directed for veal curries.