Curried Vegetables

Ingredients

• Cut six small cooked and peeled potatoes
• two small cooked turnips
• four small cooked carrots
• a small onion
• an ounce of butter
• half an ounce of flour
• quarter of an ounce of Madras or Laxami curry powder
• one pint of stock
• season with salt and pepper

Method

1. 1

   Cut vegetables into dice.

2. 2

   Heat butter, fry onion until brown, add flour and curry powder, then moisten with stock.

3. 3

   Add vegetables and beans, cover, and stew gently for about 20 minutes.

4. 4

   Remove fat and serve with rice.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 34. The excerpt below is the record exactly as published.

season with salt and pepper and strain in the prepared sauce. Cook gently for about half an hour or more. Add a little cream and lemon juice just before serving, and send to table with a small dish of plain boiled rice. Bratseb ipartrtbges with Cabbage. (Perdreaux braisis au Choux.) Pick, draw and truss a brace of partridges in the same way as a chicken for boiling. Line the bottom of an earthenware braising pan with slices of fat bacon, two peeled shallots, one bay- leaf, one small 72 Casserole Cookery bouquet garni, a blade of mace, and a sliced car* rot. Put in the partridge and cook over a brisk fire for about ten minutes, long enough to brown the birds a little. Then moisten with a pint of good stock. Trim and wash a small cabbage, cut it into quarters, and cook it in salted water till half done, drain well, press it in a cloth and tie up with string. Put the cabbage in the pan with the birds, season with salt and pepper, add two blanched pork sau- sages cut in short pieces, and cook the whole in the oven ; it will take about an hour. Take up the partridges, untruss them, also the cabbage, and remove the string. Strain the liquor or stock and return it to the braising pan with about a gill of well reduced sauce. Boil up and skim, now place in the partridges, the portions of cabbage and the pieces of sausage, cover the pan and let it cook gently for another ten minutes. The dish is then ready for serving, and should be sent to table. Salmi of (Same. Take 1 wild duck or widgeon, 3 slices streaky bacon, 1 gill brown sauce, + gill claret, 6 mushrooms, 12 French olives, croutons of bread, and a little meat glaze. Par-roast the bird for 10 to 15 minutes, then cut into joints. Fry the bacon in a casserole, and then the pieces of game ; add the brown sauce and claret, the mushrooms and turned olives. Simmer slowly for about 40 minutes. Season to taste with salt and pepper ; skim carefully. Prepare some neatly half-moon shaped fried crofitons of bread, brush over with meat glaze, and place on top of the stew ; then serve in the casserole. jfrencb Cbicf?en=pot. ( Poule-au-Pot .) Put a large fowl, trussed for boiling, breast downwards into a fireproof stew-pot (casserole), add 73 Casserole Cookery the cleansed giblets, a pint of cold water, a carrot, a small onion, a blade of mace, a teaspoonful of salt, and ten peppercorns. Cover closely, cook gently on the stove or in the oven until perfectly tender, then strain and season the liquor, and cut the chicken into joints. Arrange them on an oblong dish, strain the liquor over the pieces of fowl, garnish with small braised onions and slices of carrot, or serve in a round terrine. (Quails en Casserole. Take six quails, one gill milk, two oz. butter, handful of breadcrumbs, salt, pepper, nutmeg, two yolks of eggs, parsley, shallot, three to tour chicken livers, about six slices of bacon, one gill demi-glace or Madere sauce. Prepare the quails as for stuffing. Put the milk in an earthenware stew- pan, add half an ounce of butter, a small bay- leaf, salt, pepper, and a little grated nutmeg ; when boiling stir in the bread-crumbs (about a handful), simmer for ten minutes. Remove the bay-leaf and stir in the egg-yolks. Cut up small the chicken livers, saut6 them in butter in which the finely chopped shallot has been blended, season with pepper, salt and aromatics, and rub the liver, etc., through a sieve. Mix the pur6e with the bread-crumbs, etc., and stuff the bird with this. Wrap each quail in a thin slice of bacon, place them in an earthenware pan (casserole) with the remainder of butter and cook over a slow fire for half an hour. Pour off the fat and finish cooking in the same sauce (demi-glace or Madeira). 74 Casserole Cookery Hsparagus au (Bratin. Clean a bundle of asparagus, cut off the tender portion and tie up in small bundles. Cook for twenty minutes In fast boiling slightly salted water, then drain and let cool. Pre- pare a rich white sauce (bechamel), seasoned with salt, a grate of nutmeg and a pinch of cayenne. Range the cooked asparagus in layers on a greased baking or gratin dish, putting a little of the prepared sauce between the layers of asparagus. Spread some of the sauce over the top and sprinkle with grated cheese and bread-crumbs. Place small pieces of butter here and there on the surface, then bake in a sharp oven for about twenty minutes. The top should then acquire a golden brown. Place the gratin dish on another plain dish, cover with a folded napkin, and send to table. Saute potatoes. Slice thinly 1 } lb. of cold boiled potatoes, melt two ounces of butter in a fireproof earthenware frying or omelet pan, when hot put in the potatoes and toss over the fire till they are thoroughly hot and slightly browned. Season with pepper and salt, shape neatly, dish up, sprinkle with finely chopped parsley and send to table. Curded timetables. Cut six small cooked and peeled potatoes into thick slices, to these add two small cooked turnips, four small cooked carrots, all cut into dice-shaped pieces. Mince finely a small onion. Heat up an ounce of butter in a brown fireproof dish, add the onion and fry a nice brown. Then add half an ounce of flour, and quarter of an ounce of Madras Casserole Cookery 75 or Laxami curry powder, fry and mix together, moisten with one pint of stock

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