CURRIED VEGETABLES
- 2 beets
- 2 onions
- 2 turnips
- 3 carrots
- 5 potatoes
- 1 parsnip
- 1 cupful string-beans
- 2 celery stalks
- 2 sweet red peppers
- 1 heaping tablespoonful (1 oz.) flour
- 1 heaping tablespoonful (1 oz.) butter
- 1 tablespoonful curry powder
- 1 teaspoonful salt
- 1 cupful (½ lb.) boiled rice
- 1 pint (2 cups) stock
Cook all the vegetables, then cut them into dice-shaped pieces. Melt the butter in a casserole, add the onions, and fry them a nice brown color. Stir in the flour and curry powder, add gradually the stock, stir till boiling, then simmer for a quarter of an hour; add the vegetables, season nicely, cover the casserole, and cook slowly for half an hour.
Remove the fat from the top of the vegetables. Place the red peppers cut in strips on the top and serve with the rice.