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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.
Submitted by Tess M Mar 14, 2010
15 min 30 min 45 min
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