Place the sauce, curry powder, and lemon juice in a stewpan, and stir over the fire for ten minutes, then add the fried onion and beans, simmer another ten minutes, and serve with boiled rice.
Note.—This is a delicious curry. Cooked lentils may be used in place of haricot beans.
[No. 140.]—Curried Lentils.
- ¼ pint soaked lentils.
- 1 pint water.
- 1½ ounces butter.
- 1 small apple.
- 1 onion.
- A pinch of powdered mace.
- 1 teaspoon flour.
- 1 teaspoon salt.
- 6 peppercorns.
- ½ teaspoon white sugar.
- 1 teaspoon curry powder.
- 2 teaspoons vinegar.
Simmer the lentils with the peppercorns (tied up in a piece of muslin) and mace for one hour, add the salt, remove the peppercorns and strain. In the meantime slice the onion, mince the apple, and fry them together in the butter for ten minutes, place in a stewpan together with two tablespoons of the lentils, the sugar, flour and curry powder, mix well together, add the liquor of the lentils, and simmer for half an hour, stirring frequently; add the vinegar before serving. Serve rice in a separate dish.
[No. 141.]—Curried Tomatoes.
- 6 tomatoes.
- 1 ounce of butter.
- ½ pint curry sauce.
- Pepper and salt.
Slice the tomatoes without peeling them, and lay in a tin greased with half the butter; divide the rest of the butter into small pieces, and place a piece in the centre of each slice; sprinkle with pepper and salt, and bake for fifteen to twenty minutes. When done, place in a hot dish, pour over them the sauce, which should be rather thick, and serve.
[No. 142.]—Curried Turnips.
- Turnips.
- Butter.
- Curry sauce.
- Boiled rice