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Vegetable Curry

A mixture of vegetables may be used for curry. The most suitable are celery, onions, cauliflowers, young cabbages, cucumbers, green peas, French beans, spinach, and sorrel. Mince or slice the vegetables. Dissolve a slice of fresh butter in a stewpan; roll the vegetables in curry-powder, and toss them in the butter till they are half cooked. Pour over them as much cream, or gravy mixed smoothly with curry-powder or paste, as will cover them, and stew till tender. Add a little salt, and serve with rice boiled for curry on a separate dish. A table-spoonful of lemon-juice is generally considered an improvement to this dish. If liked, a small quantity of mashed potatoes or fried onions and an apple rubbed through a sieve may be added to the curry sauce. Shrimps or prawns may also be added if approved. Time altogether, about an hour.