Cassell's dictionary of cookery

Veal, Croquettes of. — Remove the skin, gristle, and sinew from some cold dressed veal. Mince it finely, and with one pound of veal mince four ounces of ham, tongue, or bacon. Season the mixture with salt, white pepper, and grated nutmeg, and put it in a saucepan ; stir for a quarter of an hour over a gentle fire with an ounce of butter rolled in flour, one tablespoonful of thick cream, and one table-spoonful of very strong stock made from the bones and trimmings of the veal. Turn the preparation upon a dish, and spread it to a smooth layer about an inch thick. Let it get quite cold and stiff, then form it to the shape of small balls or corks. Egg and bread-crumb the croquettes, and leave them in a cool place for an hour ; then egg and bread-crumb them again. Put them into a wire frying-basket, plunge them into boiling fat, and let them remain until they are brightly browned aU over. Drain them thoroughly, serve on a hot napkin, and garnish with parsley. Veal Curry, Forcemeat Balls for. — If liked, a few forcemeat baUs may be put into the cuny. To make them, boil an egg hard, pound the yolk in a mortar, mix with it some finely-grated bread-crumbs, a pinch of salt, and a seasoning of curry powder or paste. Rub a small slice of fresh butter into the mixture, form it into balls the size of small marbles. Throw them into fast-boiling water for a couple of minutes, and they will be ready for use. Veal Curry Made with Cold Dressed Veal.— Take about two pounds of cold dressed veal, and cut it into neat pieces about a quarter of an inch thick. Slice four onions and one apple, and fry them in fat, turning them about till they are soft. Eub them through a sieve, and mix with the pulp a table-spoonful of curry paste or curry powder, a dessert-spoonful of ground rice, a pinch of salt, and a little stock or water. Boil the sauce till it is smooth, put in the pieces of veal, let them heat gently in the sauce by the side of the •fire for about twenty minutes. Dish the curry neatly, and send rice boiled for curry to table on a separate dish. Time, about three-quarters of an hour. Probable cost, 6d., exclusive of the cold meat. Sufficient for four or five persons. Veal Curry Made with. Fresh Meat. — Veal may be curried whether it is cooked or not. The fresh meat is, of course, to be preferred, though the other is very good. To curry fresh veal, take about two pounds of veal from the breast or cutlets from the neck. Cut it into neat pieces convenient for serving, rub these over with cui-ry powder, and fry them in hot fat till they are brightly browned. Take them up, put them into a saucepan with a pint of stock, and simmer them gently till tender. Slice a large onion, and mince an apple finely. Fry these in the fat in which the veal was fried till they are quite soft. Rub them patiently through a sieve, then mix with the pulp a tablespoonful of Captain White's curry paste, a dessert-spoonful of ground rice, a pinch of salt, and a tea-spoonful of finely-minced lemon-rind.