Reference > Farmer's Cookbook > VEAL > India Curry
  Fricandeau of Veal Veal Birds  
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India Curry

Wipe a slice of veal one-half inch thick, weighing one and one-half pounds, and cook in frying-pan without butter, quickly searing one side, then the other. Place on a board and cut in one and one-half inch pieces. Fry two sliced onions in one-half cup butter until brown, remove onions, and add to the butter, meat, and one-half tablespoon curry powder, then cover with boiling water. Cook slowly until meat is tender. Thicken with flour diluted with enough cold water to pour easily; then add one teaspoon vinegar. Serve with a border of steamed rice.


CONTENTS · BIBLIOGRAPHIC RECORD
  Fricandeau of Veal Veal Birds  
 
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