Potato Curry

Ingredients

• 1 lb. raw peeled potatoes
• 1 1 oz. butter
• 1 onion
• 1 dessert-sp. curry powder
• £ pt. milk
• Pepper and salt
• 1 table-sp. cream
• A squeeze of lemon juice
• Boiled rice

Method

1. 1

   Cut the potatoes into small blocks and slice the onion thinly.

2. 2

   Melt the butter in a saucepan, stir in the curry powder until smooth, then add the potato and onion, sprinkle with pepper and salt, and cook slowly for about 10 minutes.

3. 3

   Add enough milk to almost cover the potatoes and simmer for 15 minutes until cooked.

4. 4

   Add cream and lemon juice, and serve hot with boiled rice.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 250. The excerpt below is the record exactly as published.

Potato Curry I lb. raw peeled potatoes. I I oz. butter. 1 onion. 1 dessert-sp. curry powder. £ pt. milk. Pepper and salt. 1 table-sp. cream. A squeeze of lemon juice. Boiled rice. Cut the potatoes into small blocks, and slice the onion very thinly. Melt the butter in a saucepan, and stir in the curry powder until smooth. Then add the potato and onion, sprinkle with pepper and salt, and cook slowly for about 10 minutes. Add enough milk to almost cover the potatoes, about a half pint, and simmer slowly for 15 minutes, or until the pieces of potato are cooked, without being reduced to a mash. Add the cream and a squeeze of lemon, and serve hot with a border of boiled rice (Recipe 1586) round, or in a separate dish. Time to cook, about 20 minutes. Sufficient for 3 or 4 persons. 547. Potatoes a la Duchesse (Pommes de Terre a la Duchesse) \ lb. cooked potatoes. 1 oz. butter. 1 yolk of egg. 1 or 2 table-sps. milk. A pinch of nutmeg. Salt, pepper. Beaten egg. Sieve the potatoes. Melt the butter in a sauce- pan and add the potatoes to it with the yolk of egg, seasoning, and enough milk to bind all together. The mixture must not be made moist. Beat well together and turn out on a slightly floured board. Form the mixture into small round cakes, or roll it out and cut it in squares with a knife. Mark these across in a lattice pattern with the back of a knife or with a fluted rolling-pin, and place them on a greased baking tin. Then brush them over with a little beaten egg and bake them in the oven until nicely browned. Serve the little cakes piled up in a hot vegetable dish. Sufficient for 3 or 4 persons. 548. Potato Fritters (Beignets de Pommes de Terre) \ lb. cooked potatoes. I A pinch of nutmeg, loz. butter. Pepper, salt. | 1 yolk and 2 whites of egg. Rub the potatoes through a wire sieve, or put them through a vegetable presser. Melt the butter in a saucepan, add the potato, yolk of egg, nutmeg, pepper and salt, and mix well together. Beat the whites to a stiff froth, and mix them lightly into the potato mixture. Drop the mixture in pieces about the size of a walnut into boiling fat (see French Frying, p. 207), and fry until nicely browned. Lift out with a perforated spoon, place on kitchen paper and drain well. Dish on a dish paper or folded napkin, and garnish with parsley. Sufficient for 4 or 5 persons. $ VEGETABLES AND SALADS 159 549. Potatoes au Gratin (Pommes de Terre au Grattn) 3 cupfuls cooked pota- toes. 1 to 2 oz. butter. Seasoning. 1 cupful milk. 2 yolks of eggs. £ lb. grated cheese. 1 table-sp. bread-crumbs. Put the milk and butter into a saucepan and heat them over the fire. Sieve the potatoes and add them with most of the cheese and the yolks of eggs. Mix well together and season to taste with pepper, salt, and a little made mustard. Pour the mixture into a greased fireproof dish, sprinkle the remainder of the cheese, mixed with the bread- crumbs, on the top, lay on a few small pieces of butter and brown in the oven. Or, the mixture may be made very hot in the saucepan, then the surface browned in front of the fire or under the grill of a gas stove. Note. — The yolks of eggs may be omitted and dripping used instead of butter. Sufficient for 3 or 4 persons. 550. Potatoes a la MaPre d’Hotel (Pommes de Terre a la Maitre d’Hfitel) 4 or 5 cooked potatoes. 2table-sps. cream or white stock. 1 oz. butter.

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