Search
  
 
Time: 3/4 hour

Ingredients
  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
Directions
  • 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)

    Comments (0)Don't be shy, tell us what you think!   
    Colonial Sense is an advocate for global consumer privacy rights, protection and security.
    All material on this website © copyright 2009-22 by Colonial Sense, except where otherwise indicated.
    ref:T5-S21-P37-C-M