Vegetable Curry

Ingredients

• Two Carrots
• Two Turnips
• Half a pint of Green Peas
• Two Potatoes
• One Onion
• One and a half ounces of Butter
• Half a pint of Stock
• One tablespoonful of Curry Powder
• One teaspoonful of Lemon-juice
• One teaspoonful of Salt

Method

1. 1

   Melt the butter in a saucepan, add the sliced onion, and fry for a few minutes.

2. 2

   Then add the curry powder and stock mixed together, the salt, and the lemon juice, and boil for about five minutes.

3. 3

   Have the carrots, turnips, and potatoes cut into small pieces and boiled separately, and the peas nicely cooked.

4. 4

   Put these vegetables into the curry and warm for about five minutes.

As published

This recipe was extracted from High-class cookery recipes (1897) by Edith Nicolls Clarke, page 20. The excerpt below is the record exactly as published.

Vegetable Curry. Ingredients^ Two Carrots. Two Turnips. Half a pint of Green Peas. Two Potatoes. One Onion. ' One and a half ounces of Butter. Half a pint of Stock. One tablespoonful of Curry Powder. One teaspoonful of Lemon-juice. One teaspoonful of Salt

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