1 lb Veal Cutlets; Sliced Thin

    1/2 t  Salt

    1/4 t  Pepper

    3/4 t  Curry Powder

      3 T  Vegetable Oil

      2 ea Onions; Diced

      2 T  Evaporated Milk

      2 T  Tomato Paste

      1 ea Lemon; Juiced

     10 ea Parsley Sprigs; Chopped

      2 T  Cognac Or Brandy

  Season veal with salt, pepper and 1/2 t curry powder.  Heat oil; brown
  veal slices on both sides.  Remove meat and reserve.  Add onions; saute
  until softened.  Add evaporated milk and tomato paste.  Cook until bubbly.
  Add lemon juice, rest of curry powder, and chopped parsley sprigs.  Return
  veal slices to the sauce.  Add the cognac or brandy; heat through.  Serve
  on preheated platter.