CURRIED VEAL (Cold Meat Cookery)

The Book of Household Management · Beeton, Mrs. (Isabella Mary) · 1861
Source
The Book of Household Management
Time
Total: 45 min
Status
success · extracted 13 days ago
Not a recipe
No
Ingredients (7)
Instructions (5)
  1. Slice the onions and apples, and fry them in a little butter.
  2. Take them out, cut the meat into neat cutlets, and fry these of a pale brown.
  3. Add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender.
  4. Add the lemon-juice, and serve with an edging of boiled rice.
  5. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top.
Original Text
CURRIED VEAL (Cold Meat Cookery). 865. INGREDIENTS.—The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice. Mode.—Slice the onions and apples, and fry them in a little butter; then take them out, cut the meat into neat cutlets, and fry these of a pale brown; add the curry-powder and flour, put in the onion, apples, and a little broth or water, and stew gently till quite tender; add the lemon-juice, and serve with an edging of boiled rice. The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top. Time.—3/4 hour. Average cost, exclusive of the meat, 4d. Seasonable from March to October.
Notes
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