Time: 3/4 hour

  1. The remains of cold roast veal
  2. 4 onions
  3. 2 apples sliced
  4. 1 tablespoonful of curry-powder
  5. 1 dessertspoonful of flour
  6. 1/2 pint of broth or water
  7. 1 tablespoonful of lemon-juice
  • Slice the onions and apples, and fry them in a little butter
  • Then take them out, cut the meat into neat cutlets, and fry these of a pale brown
  • Add the curry-powder and flour
  • Put in the onion, apples, and a little broth or water, and stew gently till quite tender
  • Add the lemon-juice, and serve with an edging of boiled rice

  • The curry may be ornamented with pickles, capsicums, and gherkins arranged prettily on the top

    Source: The Book of Household Management by Isabella Beeton (1859)

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