Curried Veal is a traditional British recipe, based on Mrs Beeton's recipe of 1861, for a classic dish of the remains of a cold roast veal cooked with onions and apples in meat stock flavoured with curry powder. The full recipe is presented here and I hope you enjoy this classic British version of: Curried Veal.
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This is a traditional British recipe redacted from the redoubtable Mrs Beeton's 1861 volume Mrs Beeton's Book of Household Management, the classic Victorian cookbook.
Original Recipe
CURRIED VEAL (Cold Meat Cookery).
865. INGREDIENTS.—The remains of cold roast veal, 4 onions, 2 apples sliced, 1 tablespoonful of curry-powder, 1 dessertspoonful of flour, 1/2 pint of broth or water, 1 tablespoonful of lemon-juice.
Mode.—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.
Time.—3/4 hour. Average cost, exclusive of the meat, 4d. Seasonable from March to October.
Modern Redaction
Ingredients:
remains of cold roast veal
4 onions, sliced
2 apples, cored, peeled and sliced
1 tbsp curry powder
1 dessert spoon plain flour
300ml meat stock or water
1 tbsp fresh lemon juice
butter for frying
Method:
Melt a little butter in a pan, add the onions and apples and fry them until golden brown (about 8 minutes) remove at this point then cut the meat into neat cutlets and fry these in the remaining butter, until pale golden. Scatter over the curry powder and flour then stir in to combine.
Moisten with the stock, return the apples and onions to the pan then bring to a simmer and cook gently until the meat is quite tender and heated through (about 40 minutes).
When done, turn the curry into a serving dish and garnish with an edging of plain boiled rice. If desired, the dish can be garnished with pickles, bell peppers and gherkins.
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