ECONOMICAL DISH
CASSEROLE OF CURRIED VEGETABLES.
Cut six small cooked and peeled potatoes into thick slices. To these add two small cooked turnips, four small cooked carrots, all cut into diceshaped pieces. Mince - finely a small onion. Heat up an ounce of butter in a brown fireproof dish, add the onion and fry a nice brown. Then add half an ounce of flour and a quarter of an ounce of curry-powder, fry and mix together, moisten with one pint of stock, and stir all together until it boils; then let it simmer. Now add the prepared vegetables, also . some cooked French beans cut small. Season with salt and pepper, cover the dish, and stew gently for about twenty minutes. the fat from the surface of the vegetables and send to table with a dish of plain boiled rice. The top of lhe vegetables may be garnished with chopped gherkins and pimentos.
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Wairarapa Times-Age, 26 July 1939, Page 8
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151ECONOMICAL DISH Wairarapa Times-Age, 26 July 1939, Page 8
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