Succotash

Ingredients

• three or four tablespoonfuls of onion rings
• a full teaspoonful of curry powder
• about a tablespoonful of fresh tomato pulp
• moistening this all nicely with milk, stock, or water
• a tin of succotash
• a teaspoonful of curry paste
• |oz. of cornflour or crime de riz
• a squeeze of lemon juice
• a tiny pat of butter

Method

1. 1

   Fry onion rings in butter until browned, then add curry powder.

2. 2

   Mix in tomato pulp and moisten with milk, stock, or water until thickened.

3. 3

   Stir in succotash, curry paste, and cornflour, simmer until hot.

4. 4

   Serve in a wall of rice with lemon juice and butter.

As published

This recipe was extracted from The "Queen" cookery books: Vegetables (1902) by S. Beaty-Pownall, page 66. The excerpt below is the record exactly as published.

Succotash. — This is a favourite American dish, usually made of a mixture of cooked Indian corn and beans of various kinds. This dish is usually procured in tins, or canned, in this country, when directions for preparing are given with it ; it makes a very nice entremets if curried, thus : Fry three or four tablespoonfuls of onion rings in butter till nicely browned, then in the same pan fry a full teaspoonful of curry powder ; now add about a tablespoonful VEGETABLES. 131 of fresh tomato pulp, moistening this all nicely with milk, stock, or water, and when slightly thickened stir in a tin of succotash, a teaspoonful of curry paste, and |oz. of cornflour or crime de riz, and let it all simmer very gently together till quite hot and well blended, then serve in a wall of rice, adding at the last a squeeze of lemon juice and a tiny pat of butter

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