VEAL STEAKS
1 pound veal cutlets -- sliced thin
1/4 teaspoon pepper
3 tablespoons vegetable oil
2 tablespoons evaporated milk
1 lemon -- juiced
2 tablespoons cognac or brandy
1/2 teaspoon salt
3/4 teaspoon curry powder
2 onions -- diced
2 tablespoons tomato paste
10 parsley sprigs -- chopped
Season veal with salt, pepper and 1/2 teaspoon curry powder. Heat oil and brown veal slices on both sides. Remove meat and reserve. Add onions and saute until softened. Add the evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, the rest of the curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or
brandy; heat through. Serve on preheated platter.