Curried Veal

Preparation info

  • Difficulty


  • 6


Appears in

Mrs Beeton's All About Cookery

By Isabella Beeton

Published 1861

  • About


  • lb. lean veal
  • 2 oz. butter or margarine
  • 2 onions
  • 2 apples
  • 1 clove of garlic (optional)
  • 1 oz. flour
  • 1–2 heaped teasp. curry powder
  • pt. light stock or coconut infusion
  • 2 heaped teasp. curry paste
  • 2 heaped teasp. chutney
  • salt
  • 6 oz. rice
  • 2 heaped teasp. redcurrant jelly
  • lemon juice
  • cayenne pepper


  • Chilli skins or paprika pepper
  • sliced gherkin
  • crimped slices of lemon
  • parsley


Trim, wipe and cut the meat into 1-in. cubes. Heat the fat and fry the meat lightly until sealed and lightly browned. Then remove. Fry the finely chopped onions and apples and the minced garlic for about 7 min. without browning too much. Add the flour and curry powder to the apple and cook for at least 5 min. to get rid of the raw flavour. Add the stock or coconut infusion, curry paste, chutney and salt and whilst stirring bring slowly to the boil. Return the meat to the pan and simmer very slowly for about 2 hr., stirring occasionally. Cook the rice and arrange as a border on a hot dish and keep hot. Add to the curry the redcurrant jelly, lemon juice, cayenne pepper to taste and place in the centre of the dish. Garnish with chilli skins or paprika pepper, gherkin, lemon and parsley.

To Make Coconut Infusion

Add 1½ pt. boiling water to 2 heaped tablesp. coconut. Infuse for 15–20 min., strain and use as stock.