Currie of Veal
Ingredients
Directions
Cut the breast of veal into tendrons.
Fry the tendrons in a little lard until they are light in color.
Drain the tendrons to remove excess fat.
Add curry powder and follow the same directions as for chicken curry.
Recipe from a historical cookbook (Internet Archive).
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
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