Spice it up: Two vintage veal curry recipes (1910)

Note: This article may feature affiliate links to Amazon or other companies, and purchases made via these links may earn us a small commission at no additional cost to you. Find out more here.

Curry powders

Cooking with curry powder

This mixture of spices, which apparently originated in India but is now a common commercial product everywhere, is a favorite flavoring for veal, lamb or poultry. The precaution mentioned in connection with bay leaves, however, should be observed. A small amount gives a good flavor. It is usually used to season the thick sauces with which meats are served or in which they are allowed to simmer.

While the term “curry” is usually employed to describe a particular mixture of spices made up for the trade, it has another meaning. The words “curry” or “curried” are sometimes used to describe highly seasoned dishes of meat, eggs or vegetables, prepared by methods that have come from India or other parts of the East.

Curry powders

India curry recipe

Ingredients: 1-1/2 pounds veal, 1/2 cup of butter or drippings, 2 onions or less, 1/2 tablespoonful curry or less.

Brown meat either without fat or with very little and cut into small pieces.

Fry the onions in the butter, remove them, add the meat and curry powder. Cover the meat with boiling water and cool until tender. Serve with a border of rice. This dish is so savory that it can be made to go a long way by serving with a large amount of rice. The two onions and one-half tablespoon of curry powder are the largest amount to be used. Many persons prefer less of each.

In preparing the rice for this dish, perhaps no better method can be given than this: Wash one cupful of rice in several waters, rubbing the grains between the hand to remove all the dirt. Put the washed rice in a stewpan with 2-1/2 cupfuls of water and one teaspoonful of salt. Cover and place where the water will boil. Cook for twenty minutes, being careful not to let it burn.

At the end of this time, put the stew pan on a tripod or ring and cover the rice with a fold of cheesecloth. Let it continue to cook in this manner an hour, then turn into a hot vegetable dish. The rice will be tender, dry and sweet, and each grain will separate. During the whole process of cooking, the rice must not be stirred. If a tablespoonful of butter is cut up and scattered over the rice when it has cooked twenty minutes, the dish will be very much improved.

The butter is not necessary when the rice is served with India curry, but may be included in dishes where less fat is used.

ALSO SEE  Garden chicken for two, made with soup mix (1982)
Curry of veal

Ingredients: 2 tablespoonfuls butter or drippings, 1-1/2 pounds veal, 1/2 onion, chopped, 1 pint milk, 1 tablespoonful flour, 1 teaspoonful curry powder, salt and pepper.

Fry the onions in the butter or drippings, remove and fry the veal until it is brown. Transfer the meat to the double boiler, cover with milk and cook until the meat is tender. Add the curry powder a short time before the meat is done, and thicken the milk with flour before serving.

If you liked this, please share it! You can also get our free newsletter, follow us on Facebook & Pinterest, plus see retro-inspired products in our shop. Thanks for visiting!

More stories you might like

Check out our books!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Because the fun never ends:

Join the fun

Don’t miss out on the latest and greatest vintage stuff!

Sign up for our free weekly newsletter here.