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Veal Curry, Made with Fresh Meat

Veal may be curried whether it is cooked or not. The fresh meat is, of course, to be preferred, though the other is very good. To curry fresh veal, take about two pounds of veal from the breast or cutlets from the neck. Cut it into neat pieces convenient for serving, rub these over with curry-powder, and fry them in hot fat till they are brightly browned. Take them up, put them into a saucepan with a pint of stock, and simmer them gently till tender. Slice a large onion, and mince an apple finely. Fry these in the fat in which the veal was fried, till they are quite soft. Rub them patiently through a sieve, then mix with the pulp a table-spoonful of curry-paste, a dessert-spoonful of ground rice, a pinch of salt, and a tea-spoonful of finely-minced lemon-rind. Add gradually the stock in which the veal has simmered, let the sauce boil up, put the cutlets in again, and simmer all together over a gentle fire for half an hour. Place the meat on a dish, pour the sauce over, and send rice boiled for curry to table on a separate dish. If liked, a little lemon-juice may be used instead of the sour apple, and milk may be substituted for the veal stock. Some cooks put a clove of garlic into the curry, but this is a matter of taste. Time to simmer the veal, three-quarters of an hour in the stock and half an hour in the gravy. Probable cost, veal, 10d. to 1s. per pound. Sufficient for four or five persons.