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Veal Cutlets, Curried

Cut one pound of veal from the fillet into neat squares convenient for serving, and free from skin, bone, gristle, or fat. Beat these well, and dip them twice into beaten egg and bread-crumbs seasoned with curry-powder. Fry in a little butter over a gentle fire, and turn them so that they may be equally cooked. Put them into a dish, and pour some good curry sauce round them. Serve very hot. If liked, the cutlets may be broiled instead of being fried, and then they will require only to be brushed over with clarified butter, and to have curry-powder sprinkled upon them instead of being dipped into the beaten egg and seasoned bread-crumbs. The curry sauce may be prepared as follows. Slice two large onions, and steam them in butter in a closely-covered saucepan till they are soft without being at all coloured. Add a sour apple pared, cored, and minced, and replace the saucepan upon the fire till the apple is tender. Rub the ingredients through a sieve, and mix the pulp with a dessert-spoonful of ground rice, a dessert-spoonful of curry-paste, and half a pint of stock. Simmer the sauce for twenty minutes, and it will be ready for serving. If this sauce is too pungent, a spoonful of curry-paste may be stirred into half a pint of plain gravy made in the pan in which the cutlets were fried. Time to fry the cutlets, twelve to fourteen minutes.