Kari à la Baboo

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909
Source
The Cookery Book of Lady Clark of Tillypronie
Status
success · extracted 12 days ago
Not a recipe
No
Ingredients (10)
vegetables
additional ingredients
for serving
Instructions (8)
  1. Cut all vegetables in one shape and blanch them.
  2. Add minced apple and well-boiled, soft, unbroken chestnuts.
  3. Let all ingredients get cold.
  4. Fry in butter with curry powder, keeping the curry mild.
Serving
  1. Serve the curried vegetables in a dish alone.
  2. Serve rice in another dish, well boiled but dry, with each grain separate.
  3. After draining the rice, put it in a meat screen between two hot plates until wanted.
  4. Hand round thin slices of cold cooked ham with the curry and rice, all in separate dishes.
Original Text
“Kari à la Baboo.” (Mrs. Jamieson, Katherran. 1887.) This is of vegetables, all cut in one shape and blanched— turnips, celery, carrot, onion; add minced apple, too, and well boiled chestnuts, soft, not broken. Let all get cold. Then fry in butter, with curry powder, but keep it mild. Serve the curried vegetables in a dish alone. Serve rice in another dish, well boiled but dry, each grain separate. After draining the rice put it in a meat screen, between two hot plates, till wanted. Hand round thin slices of cold cooked ham with the curry and rice, all in separate dishes, curry, rice, sliced ham.
Notes
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