Curried Potatoes

Ingredients

• a Spanish onion
• a good-sized apple
• 2oz. of butter
• a tablespoonful of curry powder
• a tablespoonful of fine rice flour
• one and a half pints of any light stock
• cooked potatoes

Method

1. 1

   Fry the sliced onion and apple in butter until brown.

2. 2

   Dredge in curry powder and rice flour, then moisten with lemon juice and stock.

3. 3

   Cook until onion is tender, sieve into a clean pan, add sliced cooked potatoes, and heat together.

4. 4

   Serve with a border of rice seasoned with coralline pepper.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 56. The excerpt below is the record exactly as published.

a Spanish onion and a good-sized apple, and fry them in 2oz. of butter or clarified dripping till of a delicate brown ; now dredge in a tablespoonful each of curry powder and fine rice flour, and fry these also, then moisten with the juice of a lemon and one and a half pints of any light stock (meat or vegetable), and let it all cook gently together till the onion is tender, when you sieve it all into a clean pan, add to it cooked potatoes

Cook this with the app: pantry check, scaling, and the assistant.