Dry Curry of Vegetables

Kari sec de Légumes


Peel four onions and cut them in tiny dice shapes or thin slices and put them with two ounces of butter (or fat) in a stewpan and fry together till a nice golden colour, then add a dessertspoonful of Marshall’s curry powder, a saltspoonful of ground ginger, ditto of salt, three red dry chillies pounded, four cloves or a pinch of ground cloves, a pinch of ground cinnamon, a teaspoonful of finely-chopped bayleaf and thyme, the juice of one large lemon, and half a pint of water or stock; cook together till the mixture is quite dry, but taking care that it does not bum, then mix into it about one and a half pints altogether of any nicely cooked vegetables, such as carrots, cauliflowers, turnips, beans, &c., just mix up all together, and dish in a border of rice made with a quarter of a pound of rice. Serve for luncheon or second course dish.