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Beans, Broad or Windsor, Curried

Shell enough broad beans to make a pint, and boil them in plenty of slightly-salted water until tender. Drain, and remove the skins whilst hot. Plunge four ripe tomatoes into boiling water for a moment, skin them, cut them into slices, and put them into a frying-pan with a little butter and the beans. Season with salt and pepper, and moisten with a small quantity of curry sauce. Dress these neatly on a dish bordered with plainly boiled rice, pile the beans in the centre, sprinkle with finely chopped parsley and paprika pepper. Put into a hot oven for a few minutes, and serve. THE SAUCE.--Peel and slice an onion, scrape and slice a carrot, fry both in half an ounce of butter till the onion is a light brown, then add a table-spoonful of Empress curry powder, and stir for a few seconds. Then add a small sour apple peeled and chopped, moisten with half a gill of tomato puree and one gill espagnole sauce (see ESPAGNOLE SAUCE), and boil for a few minutes. Season to taste, and, lastly, stir in a finely-chopped French gherkin. Probable cost, 1s. 8d.