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Veal Tendons, Curried

Take the tendons from one or two breasts of veal, being careful in doing so not to spoil the joints for stewing or roasting. Put them into a deep stewpan with two carrots, two onions (each stuck with a clove), a strip of lemon-rind, a bay-leaf, a bunch of parsley, and a sprig of thyme. Pour over them a pint of good stock, and let them simmer gently till tender. Take them up carefully with a skimmer, pull out any hard parts that may remain, and press the tendons between two dishes till cold. Strain the liquor in which they were stewed, and when it is cool free it from fat. Slice two onions, and fry them in butter with a finely-minced apple. Stir these in a saucepan over the fire til they are soft, rub them through a sieve, and mix with the pulp a dessert-spoonful of curry-paste, a tea-spoonful of curry-powder, and a dessert-spoonful of ground rice. Add the stock gradually, and stir the sauce over the fire till it boils. Cut the tendons into rounds, squares, or diamonds half an inch thick, and about an inch and a half across. Put them into the curry sauce, and let them remain until they are heated through. Dish them alternately with fried rashers of bacon in a circle on a hot dish, and pour the curry sauce over and round them. Send rice boiled for curry to table on a separate dish. Time, four hours to simmer the tendons. Probable cost, uncertain, the tendons being sold with the breast of veal.