Veal Curry
- 2 lbs leg or breast of veal
- Salt
- 2 ounces butter
- 1 large onion, cut in slices
- 1 Tbsp parsley, chopped
- 1 pint broth
- 1 1/2 Tbsp curry powder
- Browned flour
Cut the meat in slices half an inch thick and kept whole. Two slices from the leg will weigh about 2 pounds.
Put the meat in a frying pan with a little salt and butter. Let it brown slightly on both sides. Cut a large onion into it. Add chopped parsley and broth.
Make the broth by boiling the bones and trimmings of the veal in a little water for about an hour and a half before putting the meat on the fire. Strain the broth over the veal.
Mix the curry powder with a little cold water to a smooth paste. Add to the broth. Turn the meat in it until thoroughly mixed. Simmer slowly for about an hour and a half.
Add a little browned flour and give a boil up. Serve with steamed rice.
Put the meat in a frying pan with a little salt and butter. Let it brown slightly on both sides. Cut a large onion into it. Add chopped parsley and broth.
Make the broth by boiling the bones and trimmings of the veal in a little water for about an hour and a half before putting the meat on the fire. Strain the broth over the veal.
Mix the curry powder with a little cold water to a smooth paste. Add to the broth. Turn the meat in it until thoroughly mixed. Simmer slowly for about an hour and a half.
Add a little browned flour and give a boil up. Serve with steamed rice.
Submitted by Mar 14, 2010
15 min 30 min 45 min
15 min 30 min 45 min