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Curry of Vegetables

A palatable dish may be made by currying green vegetables such as cabbages, cauliflowers, green peas, beans, vegetable-marrow, spinach, or sorrel. They may be cooked separately, or one or two kinds together. Cut them into small shreds. Fry them in hot butter, which has been mixed with a liberal allowance of curry powder, and a little salt, and when lightly browned cover them with cream, new milk, or good gravy. A sliced onion may be added, or not, according to taste. Let them simmer till sufficiently cooked. Just before serving, squeeze the juice of a lemon over them, and send rice to table with them. The time which this dish will require will vary with the nature of the vegetables. Probable cost, about 1s. 6d. for a moderate-sized dish.