Take a knuckle of veal, stew it till half done, then cut off the
greatest part of the meat, and continue to stew down the bone in
the stock, the meat must be cut into small pieces and fried with six
onions thinly sliced, and a table spoonful of curry powder, a desert
spoonful of cayenne pepper and salt, add the stock and let the whole
gently simmer for nearly an hour, flavouring it with a little Harvey's
sauce and lemon pickle.

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