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Curry of Veal, Pondichery

Cut three pounds breast of veal in one-and-a-half-inch-square pieces, place in a saucepan with two quarts water, let come to a boil, then drain on sieve, replace veal in the saucepan, with an onion with two cloves stuck in it, two each carrots and turnips cut in quarters, one branch celery, one bean chopped garlic. Tie in a bunch two leeks, two branches parsley, one bay leaf and a sprig thyme, and add to the pan. Season with teaspoon salt, half teaspoon crushed pepper corn and one saltspoon grated nutmeg. Cover pan and boil one and a half hours. Melt a good tablespoon butter in a saucepan, add one sliced sound apple with a teaspoon curry powder, nicely brown ten minutes, then add one tablespoon flour. Stir well one minute. Strain the veal broth into this pan, mix well and briskly boil fifteen minutes. Remove herbs and all the vegetables from pan, then strain sauce over the veal, lightly mix, cook ten minutes. Pour into a deep dish, arrange rice around the veal and serve.