Marion Harland's Complete Cook Book: A Practical and Exhaustive Manual of Cookery and Housekeeping

stew gently for two hours, or until the veal is tender. Drain the meat free from gravy in a colander and keep hot over boiling water. Return the gravy to the fire; add salt if necessary. Have ready in a cup a great spoonful of browned flour, wet to a paste with cold water. When smooth, add a teaspoonful of curry, and stir in well before adding both to the hot gravy. As it begins to boil put in the meat; cook gently (covered) ten minutes, and serve. Always serve boiled rice with curry, the same person helping both. A large spoonful of the rice is put upon the heated plate, and the curry poured over it. Bananas that have been chilled upon the ice are a most grateful accompaniment to curry of any kind. One is given to each person, who peels and slices it with a silver knife. Curried lamb or mutton Make in the same way, substituting either of these meats for veal. If you like, stir a little currant jelly into the gravy. Curried chicken Joint the chicken as for frying, divide the breast and the back into two pieces, and proceed as with a curry of veal. It is particularly nice and popular with all who have been gently led on to appreciate a savory curry. A “toss-up” of veal Make a roux of one tablespoonful of butter and the same of flour; when very hot and bubbling, add a little onion juice, pepper and salt, four tablespoonfuls of hot milk (cream if you have it), with a pinch of soda heated in it; lastly, six tablespoonfuls of rich, strained tomato sauce. Stir in two cupfuls of cold veal, cut into dice, and the moment it begins to boil remove from the fire to a hot dish. Mince of veal garnished with eggs Make the mince as directed in foregoing recipe, but somewhat stiffer; season highly, bring to a boil and mold in the middle of a hot platter. Against this hillock of mince lay fried eggs, neatly trimmed, and outside of these curled strips