Modernized India Curry

Ingredients

• 1.5 pounds Veal shoulder or stew meat (Cut into 1 1/2 inch pieces)
• 2 medium, sliced Onions
• 0.5 cup Butter
• 0.5 tablespoon Curry powder
• 3 cups, boiling Water (Or enough to cover the meat)
• 1 tablespoon All-purpose flour
• 1 teaspoon Vinegar
• 1 cup Rice (For serving)
• 0.5 teaspoon Salt (Or to taste)
• 0.25 teaspoon Black pepper (Or to taste)
• 8 thin slices Veal slices from leg
• 3 1-inch cubes Fat salt pork
• 0.5 cup Fine cracker crumbs
• 0.125 teaspoon Cayenne pepper
• 0.25 teaspoon Poultry seasoning
• 0.5 teaspoon Lemon juice
• 0.5 teaspoon Onion juice
• 1 beaten Egg
• 2 tablespoons Hot water or stock
• 2 tablespoons Butter for frying
• 1 cup Heavy cream
• 8 small pieces Toast
• 0.25 cup, chopped Parsley

Instructions

1. 1Wipe the veal pieces dry with paper towels. Heat a large frying pan over medium-high heat. Sear the veal on all sides until browned. Remove from pan and set aside.
2. 2In the same frying pan, melt the butter over medium heat. Add the sliced onions and cook until softened and browned, about 7 minutes. Remove the onions from the pan and set aside.
3. 3Return the veal to the pan. Add the curry powder and browned onions. Pour in the boiling water, ensuring the meat is mostly covered. Bring to a simmer, then reduce heat to low, cover, and cook slowly until the veal is tender, about 45-60 minutes.
4. 4In a small bowl, whisk together the flour with 2 tablespoons of cold water to form a smooth slurry. Gradually stir the slurry into the curry, stirring constantly to prevent lumps. Simmer for 5 minutes, or until the sauce has thickened to your desired consistency. Stir in the vinegar.
5. 5Wipe veal slices from leg, cut as thinly as possible, then remove bone, skin, and fat. Pound until one-fourth inch thick and cut in pieces two and one-half inches long by one and one-half inches wide, each piece making a bird. Chop trimmings of meat, adding for every three birds a piece of fat salt pork cut one inch square and one-fourth inch thick; pork also to be chopped. Add to trimmings and pork one-half their measure of fine cracker crumbs, and season highly with salt, pepper, cayenne, poultry seasoning, lemon juice, and onion juice. Moisten with beaten egg and hot water or stock. Spread each piece with thin layer of mixture and avoid having mixture come close to edge. Roll, and fasten with skewers. Sprinkle with salt and pepper, dredge with flour, and fry in hot butter until a golden brown. Put in stewpan, add cream to half cover meat, cook slowly twenty minutes or until tender. Serve on small pieces of toast, straining cream remaining in pan over birds and toast, and garnish with parsley. A Thin White Sauce in place of cream may be served around birds.
6. 6Serve the curry hot with a border of steamed rice. Garnish with fresh parsley, if desired. Alternatively, serve the veal birds on toast with cream sauce and parsley.