Vegetable Curry

Ingredients

• a slice of fresh butter
• a mixture of vegetables
• a little salt
• A table-spoonful of lemon-juice
• a small quantity of mashed potatoes
• fried onions
• an apple

Method

1. 1

   Mince or slice vegetables.

2. 2

   Melt butter in a stewpan, toss vegetables in curry powder, and cook until half dressed.

3. 3

   Add cream or gravy mixed with curry powder to cover, and stew until tender.

4. 4

   Serve with boiled rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2175. The excerpt below is the record exactly as published.

Vegetable Ctirry. — A mixture of vege- tables may be used for curry. The most suit- able are celery, onions, cauliflowers, young cabbages, Ciicimabers, green peas, French beans, spinach, and sorrel. Mince or slice the vege- tables. Dissolve a slice of fresh butter in a stewpan ; roll the vegetables in curry powder, and toss them in the butter till they are half dressed. Pour over them as much cream or gravy mixed smoothly with curry powder or paste as will cover them, and stew till tender. Add a little salt, and serve with rice boiled for curry on a separate dish. A table-spoonful of lemon-juice is generally considered an im- provement to this dish. If Uked, a small quantity of mashed potatoes or fried onions and an apple

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