Vegetable Curry. (Lady Login.)

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Time: Cook: 60 min Total: 60 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (9)

1 oz. of fresh butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
2 good-sized onions cut very fine ↝ Onions, raw [Vegetables and Vegetable Products]
1 teaspoonful of curry powder ↝ Spices, curry powder [Spices and Herbs]
6 good-sized potatoes ↝ Potatoes, raw, skin [Vegetables and Vegetable Products]
a little of any other vegetable which is at hand ↝ Raw vegetable, NFS [Other vegetables and combinations]
a little salt ↝ Salt, table, iodized [Spices and Herbs]
ground ginger ↝ Ginger root, raw [Vegetables and Vegetable Products]
nutmeg ↝ Oil, nutmeg butter [Fats and Oils]
allspice ↝ Spices, allspice, ground [Spices and Herbs]

Instructions (5)

Take 1 oz. of fresh butter in a small frying-pan, 2 good-sized onions cut very fine, and 1 teaspoonful of curry powder.
Let them fry slowly till the onions are quite done.
Having ready 6 good-sized potatoes and a little of any other vegetable which is at hand, cut in pieces 1/4 or 1/2 inch square, put all into the frying-pan.
Add a little salt, ground ginger, nutmeg and allspice.
Cover the pan and let all fry slowly for 1 hour.

Original Text

Vegetable Curry. (Lady Login.)
Take 1 oz. of fresh butter in a small frying-pan, 2 good-sized onions cut very fine, and 1 teaspoonful of curry powder.
Let them fry slowly till the onions are quite done, then—having ready 6 good-sized potatoes and a little of any other vegetable which is at hand, cut in pieces ¼ or ½ inch square—put all into the frying-pan. Add a little salt, ground ginger, nutmeg and allspice. Cover the pan and let all fry slowly for 1 hour.

Notes

—