Curried Vegetables

Ingredients

• one cup boiled potato balls
• one cup boiled carrots, cut in dice
• one-half cup boiled turnips cut in dice
• one-half cup canned peas, rinsed and drained
• two slices onion
• three tablespoons butter
• three tablespoons flour
• one teaspoon curry powder
• one teaspoon salt
• one-fourth teaspoon celery salt
• one-fourth teaspoon pepper
• one and one-half cups milk

Method

1. 1

   Cook onion in butter for five minutes, remove onion.

2. 2

   Add flour, curry powder, salt, celery salt, pepper, and milk.

3. 3

   Stir until smooth, then reheat vegetables in sauce.

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 23. The excerpt below is the record exactly as published.

Curried Vegetables Have previously prepared one cup boiled potato balls, one cup boiled carrots, cut in dice, one-half cup boiled turnips cut in dice, and one-half cup canned peas, rinsed and drained. Cook two slices onion in three tablespoons butter five minutes. Remove onion, and add three tablespoons flour, one teaspoon curry powder, one teaspoon salt, one-fourth teaspoon celery salt, one-fourth teaspoon pepper, and one and one-half cups milk

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