This section is from the book "The New Cyclopaedia of Domestic Economy, and Practical Housekeeper", by Elizabeth Fries Ellet. Also available from Amazon: The New Cyclopaedia of Domestic Economy, and Practical Housekeeper.
Cut up about two pounds of lean veal into small square pieces, half the size of walnuts; then put a large onion cut into small dice, in a stewpan, with a clove or garlic and one apple cut into slices, and one ounce of butter; keep them stirred over a moderate fire, until lightly browned, when stir in a good table-spoonful of mild curry powder, half a one of flour, mix well, then add a pint of water, let it just boil up, put in the veal, which stir round two or three times, to mix with the curry, and put the stewpan over a slow fire, or in a warm oven for an hour and a-half; when done (which you may ascertain by pressing a piece between the finger and thumb, if done it would be quite tender and separate,) add the juice of a lemon and a little salt, stir the whole round three or four times very gently, to mix, and turn it out upon your dish; serve with rice separately.
Should you require a veal curry made in less time, the better plan would be to saute the veal in butter previously, then putting it with its own gravy to the curry, and boiling the whole gently a quarter of an hour.
To make a veal curry with curry paste, saute the veal in butter; when becoming slightly browned, add a good table-spoonful of the paste, with half a pint of water; leave it to stew about half an hour, when it will be ready to serve.
Beef, mutton, lamb, and pork curries are made precisely the same as directed for veal curries.
 
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