Potatoes, curried

The "Queen" Cookery Books. No.10. Veg... · S. Beaty-Pownall · 1902

Source: The "Queen" Cookery Books. No.10. Vegerable
Status: success · extracted 4 days ago
Not a recipe: No

Ingredients (9)

a Spanish onion ↝ Onions, raw [Vegetables and Vegetable Products]
a good-sized apple ↝ Apple, raw [Apples]
2oz. of butter or clarified dripping ↝ Butter, stick, unsalted [Dairy and Egg Products]
a tablespoonful each of curry powder ↝ Spices, curry powder [Spices and Herbs]
fine rice flour
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
one and a half pints of any light stock (meat or vegetable)
cooked potatoes, cut into slices the size and thickness of a florin ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]

for serving

a border of rice seasoned with coralline pepper ↝ Rice, cooked, NFS [Rice]

Instructions (5)

Slice finely a Spanish onion and a good-sized apple, and fry them in 2oz. of butter or clarified dripping till of a delicate brown.
Dredge in a tablespoonful each of curry powder and fine rice flour, and fry these also.
Moisten with the juice of a lemon and one and a half pints of any light stock (meat or vegetable), and let it all cook gently together till the onion is tender.
Sieve it all into a clean pan, add to it cooked potatoes, cut into slices the size and thickness of a florin, and let it get hot together.
Serve with a border of rice seasoned with coralline pepper.

Original Text · last edited 4 days ago

Potatoes, curried.—Slice finely a Spanish onion and a good-sized apple, and fry them in 2oz. of butter or clarified dripping till of a delicate brown; now dredge in a tablespoonful each of curry powder and fine rice flour, and fry these also, then moisten with the juice of a lemon and one and a half pints of any light stock (meat or vegetable), and let it all cook gently together till the onion is tender, when you sieve it all into a clean pan, add to it cooked potatoes, cut into slices the size and thickness of a florin, and let it get hot together; serve with a border of rice seasoned with coralline pepper.

Notes

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