NOTES. — By tepid water is meant two parts of cold and one part
of boiling water.
When hot clarified fat is not convenient, lard may be substituted
for this as for other frying purposes.
Curry with Boiled Rice.— Two pounds of veal, two ounces
of butter, one Bermuda onion, two dessert-spoonfuls of curry-
powder, one apple, three gills of stock, two table-spoonfuls
of cream, one half of a lemon", one half tea-spoonful of salt✪ Curry with Boiled Rice.
First melt the butter in a small sauce-pan, and add to it
the onion very finely chopped. "With an iron spoon toss the
onion about in the pan until it comes to a pale brown colour ;
then strain from it the butter, and put the onion aside upon
a, plate until it is required.
Return the butter to the s^uce-pan, and when again hot
throw into it the veal, which first must have been cut into
small square pieces. Brown the meat well upon all sides,
and when this is done, stir in the curry-powder, and draw
the sauce-pan aside from the fire.
Dry then in a towel the apple, and grate it with a carrot-
grater over the veal in the sauce-pan. Return the sauce-pan
to the fire, add to its contents the salt and the stock, stir all
until boiling, and then put in the browned onion.
After the onion has been thrown in, draw the sauce-pan
again aside from the blaze of the fire, and leave all to sim-
mer uncovered for two hours, for the purpose of reducing
the sauce.
Just before ready for serving, stir in the cream, squeeze
over it the lemon- juice, and dish up at once.
This should be served with boiled rice, which must be
prepared as follows : —
Take three quarters of a pound of dry rice, and putting it
RISSOLES OP VEAL. 89
into a strainer, wash thoroughly with running water. "When,
washed, throw the rice into a large sauce-pan two-thirds
filled with boiling water, into which has been put a dessert-
spoonful of salt. Cover the sauce-pan tightly until the
water boils up, when the lid should be taken off, and the
rice left to boil very rapidly for fifteen minutes. At the
end of fifteen minutes take out of the pan a kernel of the
rice, and if it flours by rubbing between the thumb and
finger, it is sufficiently cooked; but if not yet done — the
length of time required depending upon whether the grain
be or be not freshly gathered — it must be kept boiling a few
minutes longer, keeping in mind the fact that rice must be
boiled quickly, otherwise it will be transformed into a
starchy jelly.
Throw the rice when done into a colander, that it may be
thoroughly drained of water, and serve very hot with the
curry, but in separate dishes.
NOTES. — The reason for browning the onion separately from the
meat is that the veal requires so much longer time to brown than
the onion, that the vegetable would be reduced to a crisp before the
meat could be done. %
Lean mutton, rabbit, and chicken may also be curried in this
way.
Rissoles of Veal. — One pound of fillet of veal, one quarter
of pound of suet, one pound of bread crumbs, one half pint
of milk, two eggs, one salt-spoonful of powdered mace, one
tea-spoonful of salt, one half tea-spoonful of pepper, one
ounce of butter, one half ounce of flour, one half pint of
white stock✪ Rissoles of Veal.
Remove the skin from the veal, chop it very finely, after
which pound it well in a mortar.
Page 64 · 2 recipe records on this page
Presented as published in 1886. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
NOTES. — By tepid water is meant two parts of cold and one part of boiling water.
When hot clarified fat is not convenient, lard may be substituted for this as for other frying purposes.
Curry with Boiled Rice.— Two pounds of veal, two ounces of butter, one Bermuda onion, two dessert-spoonfuls of currypowder, one apple, three gills of stock, two table-spoonfuls of cream, one half of a lemon, one half tea-spoonful of salt.
First melt the butter in a small sauce-pan, and add to it the onion very finely chopped. "With an iron spoon toss the onion about in the pan until it comes to a pale brown colour ; then strain from it the butter, and put the onion aside upon a, plate until it is required.
Return the butter to the sauce-pan, and when again hot throw into it the veal, which first must have been cut into small square pieces. Brown the meat well upon all sides, and when this is done, stir in the curry-powder, and draw the sauce-pan aside from the fire.
Dry then in a towel the apple, and grate it with a carrotgrater over the veal in the sauce-pan. Return the sauce-pan to the fire, add to its contents the salt and the stock, stir all until boiling, and then put in the browned onion.
After the onion has been thrown in, draw the sauce-pan again aside from the blaze of the fire, and leave all to simmer uncovered for two hours, for the purpose of reducing the sauce.
Just before ready for serving, stir in the cream, squeeze over it the lemon- juice, and dish up at once.
This should be served with boiled rice, which must be prepared as follows : —
Take three quarters of a pound of dry rice, and putting it
RISSOLES OP VEAL. 89
into a strainer, wash thoroughly with running water. When washed, throw the rice into a large sauce-pan two-thirds filled with boiling water, into which has been put a dessertspoonful of salt. Cover the sauce-pan tightly until the water boils up, when the lid should be taken off, and the rice left to boil very rapidly for fifteen minutes. At the end of fifteen minutes take out of the pan a kernel of the rice, and if it flours by rubbing between the thumb and finger, it is sufficiently cooked; but if not yet done — the length of time required depending upon whether the grain be or be not freshly gathered — it must be kept boiling a few minutes longer, keeping in mind the fact that rice must be boiled quickly, otherwise it will be transformed into a starchy jelly.
Throw the rice when done into a colander, that it may be thoroughly drained of water, and serve very hot with the curry, but in separate dishes.
NOTES. — The reason for browning the onion separately from the meat is that the veal requires so much longer time to brown than the onion, that the vegetable would be reduced to a crisp before the meat could be done. %
Lean mutton, rabbit, and chicken may also be curried in this way.
Rissoles of Veal. — One pound of fillet of veal, one quarter of pound of suet, one pound of bread crumbs, one half pint of milk, two eggs, one salt-spoonful of powdered mace, one tea-spoonful of salt, one half tea-spoonful of pepper, one ounce of butter, one half ounce of flour, one half pint of white stock.
Remove the skin from the veal, chop it very finely, after which pound it well in a mortar.
Records on this page
Curry with Boiled RiceRissoles of Veal