Vegetables (Curried)

Ingredients

• Half a pound of Carrots
• Half a pound of Turnips
• Half a pound of Celery
• Half a pound of Onions
• Half a pint of Brown Gravy
• One ounce of Butter
• Curry Powder

Method

1. 1

   Cut vegetables into small pieces, boil, drain, and dry.

2. 2

   Fry in butter, add hot gravy, and stew until tender.

3. 3

   Add curry powder to taste and let stand for five minutes before serving with boiled rice.

As published

This recipe was extracted from The Apsley cookery book (1905) by Webster, John J. Mrs, page 39. The excerpt below is the record exactly as published.

Vegetables (Curried.) Ingredients . Half a pound of Carrots. Half a pound of Turnips. Half a pound of Celery. Half a pound of Onions. Half a pint of Brown Gravy, One ounce of Butter. Curry Powder

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