Curried Vegetables

Ingredients

• a good cupful of clear stock
• a spoonful of 'Nabob' or other sharp sauce
• a pinch of cocoanut
• half the juice of a lemon

Method

1. 1

   Fry sliced or small pieces of vegetables until brown and tender.

2. 2

   Sprinkle with curry powder and salt.

3. 3

   If no thickening is ready, dredge with baked flour before removing from the pan.

4. 4

   Add stock, sharp sauce, cocoanut, and lemon juice.

5. 5

   Simmer for several minutes and serve like a meat curry.

As published

This recipe was extracted from The profession of cookery, from a French point of view (1894) by Lucy H. Yates, page 15. The excerpt below is the record exactly as published.

Curried Veg-etables. The following vegetables all make excel- lent curries, and tliis form of serving vegetables makes a pleasant variation, besides being a very savoury one. The addition of a little dessicated cocoanut (purcliasable from any grocer in tins) gives a delicacy to tlie flavour. Potatoes, celery, onions, turnips, parsnips, articliokes, haricots, broad beans_, vegetable marrows, and cucumbers. For a hroK'U curry proceed as follows : — Have ready some hot fat, enough to fry the vegetables with ease. Have the latter cut in slices or small even- sized pieces; fry them until brown and tender through ; sprinkle them all over with a little curry powder, and add sufficient salt. If you have no brown thickening ready made, dredge the vegetables with a little baked flour before they leave the frying-pan ; then pour in a good cupful of clear stock, a spoonful of '' ISTabob ^' or other sharp sauce and ketchup, a pinch of cocoanut, and half the juice of a lemon

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