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Curried Tendons of Veal

Cut the tendons into equal-sized pieces, and braise them. When cooked, drain the tendons and press them between two plates till nearly cold. Strain the cooking liquor into another saucepan. Mix two tablespoonfuls of curry powder with two tablespoonfuls of flour, mixing them to a paste with a little water, then pour it in the strained liquor, and stir well over the fire until boiling. Trim the tendons neatly, put them in the curry, and boil gently for fifteen minutes. Put some slices of fat bacon on a dish, put the tendons on them, pour over the curry, and serve with a dish of plain boiled rice.