Curried Vegetables

Ingredients

• Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauliflowers
• 1 ounce or more of Butter
• half an ounce of Flour
• the same of Curry Powder
• half a pint of Milk

Method

1. 1

   Slice up the potatoes and branch the cauliflowers, and, if they have not been boiled before, boil them in water seasoned with a little salt and sugar for ten minutes, and strain off the water.

2. 2

   Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder.

3. 3

   Pour in half a pint of milk and stir till it boils.

4. 4

   Then put in the vegetables and simmer very gently for about half an hour.

5. 5

   They should not be broken, but quite soft, and all the liquor absorbed.

6. 6

   Pile in a hot dish and serve with boiled rice.

As published

This recipe was extracted from The art of living in Australia (1893) by Philip E. Muskett, page 212. The excerpt below is the record exactly as published.

CURRIED VEGETABLES. Take any vegetables in season, such as potatoes, peas, carrots, beans, and cauUflowers ; very young vegetables are the best, and if there are any cold ones in the larder they \\i\\ do as well as fresh. Slice up the potatoes and branch the cauliflowers, and, if they have not been boiled before, boil them in water seasoned with a little salt and sugar, for ten minutes, and strain off the water. Put one ounce or more of butter into a saucepan according to the quantity of vegetables, and when hot stir in half an ounce of flour, and the same of curry powder. Pour in half a pint of milk

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