Curry of Vegetables

Ingredients

• one large onion
• a sour apple
• a pint each of carrot, turnip, and celery cubes
• a heaping teaspoonful of curry-powder
• one pint of stock or milk
• two table-spoonfuls of flour
• two level teaspoonfuls of salt
• half a teaspoonful of pepper
• three generous table-spoonfuls of butter

Method

1. 1

   Mince the onion and slice the apple.

2. 2

   Melt butter in a stew-pan, add onion and apple, and stir for two minutes.

3. 3

   Add the other vegetables and stir until they begin to brown.

4. 4

   Add flour and seasoning, then pour in stock or milk.

5. 5

   Cover and simmer for an hour.

6. 6

   Serve on a warm platter with a border of rice.

As published

This recipe was extracted from Miss Parloa's kitchen companion (1887) by Maria Parloa, page 277. The excerpt below is the record exactly as published.

Curry of Vegetables. For this dish use one large onion, a sour apple, a pint each of carrot, turnip, and celery cubes, a heaping tea- spoonful of curry-powder, one pint of stock or milk, two table-spoonfuls of flour, two level teaspoonfuls of salt, half a teaspoonful of pepper, and three generous table- spoonfuls of butter

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