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Veal Curry, Made with Cold Cooked Veal

Take about two pounds of cold cooked veal, and cut it into neat pieces about a quarter of an inch thick. Slice four onions and one apple, and fry them in fat, turning them about till they are soft. Rub them through a sieve, and mix with the pulp a table-spoonful of curry-paste or curry-powder, a dessert-spoonful of ground rice, a pinch of salt, and a little stock or water. Boil the sauce till it is smooth, put in the pieces of veal, draw the pan back, and simmer the meat gently in the sauce for about half an hour. Dish the curry neatly, and send rice boiled for curry to table on a separate dish. Time, about three-quarters of an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for four or five persons.