Curry of Veal from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Melt in a saucepan two ounces of butter or fat, and put into it two pounds of neck or breast of veal cut up into little neat pieces, season with a little salt and ground pepper, together with four ...
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Cooking tools:
- Saucepan
- Stove
Ingredients
- breast
- butter
- salt
- veal
- onions
- pepper
- herbs
- apples
- curry paste
- curry powder
- boiled rice
- rice
- cold water
- flour
- lemon juice
- tamarinds
- chutney
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