Curried Vegetables

Wednesday, August 14, 2013 - 19:00

From the Boston Cooking School Cook Book, 1919:

Cook one cup each potatoes and carrots and drain ½ cup turnip, cut in fancy shapes, in boiling salted water until soft. Drain, add ½ cup canned peas, and pour over a sauce made by cooking two tablespoons butter with two slices onion five minutes, removing onion, adding two tablespoons flour, ¾ teaspoon salt, ½ teaspoon curry powder, ¼ teaspoon pepper, few grains celery salt, and pouring on gradually one cup scalded milk. Sprinkle with finely chopped parsley.

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