1 lb Veal Cutlets; Sliced Thin

    1/2 t  Salt

    1/4 t  Pepper

    3/4 t  Curry Powder

      3 T  Vegetable Oil

      2    Onions; Diced

      2 T  Evaporated Milk

      2 T  Tomato Paste

      1    Lemon; Juiced

     10    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.