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📝 Description
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🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this old-fashioned curried veal hash when I found myself with a lonely bit of roast veal lurking in the fridge and a family to feed. I was a bit skeptical about the apples in the dish, but they added a delightful sweetness that balanced out the curry powder nicely. I found the whole thing came together in less time than I expected, making it a great option for a weeknight dinner. The kids weren't sure about the apples at first, but they were happy to munch on them. The pickles and gherkins added a nice crunch and tangy flavor. As a weeknight cook, I appreciate a recipe that can transform leftovers into something new and exciting. This dish was a hit, and I'll definitely be making it again when I have some roast veal to use up. The addition of boiled rice to soak up the sauce was a great touch. I might try this with chicken next.
