To Curry Vegetables

Ingredients

• 3 large potatoes
• 1 pint brown stock
• 4 oz. butter
• 2 onions
• 1 tablespoon curry powder
• f lemon (juice of)
• i vegetable marrow
• | pint of green peas
• i pint of French beans
• a few slices of cucumber

Method

1. 1

   Peel the potatoes, cut into small strips, and fry with one sliced onion in 2 oz. of butter until golden brown.

2. 2

   Put into a stew-pan with the stock, one raw onion, and all other ingredients.

3. 3

   Simmer slowly, stirring occasionally until vegetables are nearly cooked.

4. 4

   Add 2 oz. of butter and a little brown flour to thicken the gravy.

5. 5

   Cook until vegetables are soft but not broken.

6. 6

   Season with salt and pepper.

As published

This recipe was extracted from The "A1" cookery book (1901) by H. N. L., page 54. The excerpt below is the record exactly as published.

To Curry Vegetables. — 3 large potatoes, 1 pint brown stock, 4 oz. butter, 2 onions, f lemon (juice of), i vegetable marrow, | pint of green peas, i pint of French beans, a few slices of cucumber, 1 tablespoon curry powder

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