Curry recipes : Spring, Summer, Autumn, Winter tasty dishes for every season.

Date:
[1939?]
Catalogue details

Licence: Public Domain Mark

Credit: Curry recipes : Spring, Summer, Autumn, Winter tasty dishes for every season. Source: Wellcome Collection.

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    MEATLESS DISHES continued CURRIED EGGS Ingredients : 4 hard-boiled Eggs, halved lengthwise; 4 chopped Onions; 2 oz. Butter; 4 teacupful Coconut Stock; | tablespoonful Wencata- chellum’s Curry Powder. Method : Fry the onions in butter till light brown, stir in stock and allow to simmer for a few minutes; add eggs and simmer till sauce is sufficiently thick. EGG AND VEGETABLE CURRY Ingredients : 2 |b. cooked Mixed Vegetables; 3 Onions; | teacupful Coconut Stock; 2 oz. Butter; 3 hard-boiled Eggs; | tablespoonful of Vencatachellum’s Curry Powder. Method : Mince and fry onions to a light brown, stir in curry powder, add stock, vegetables (cut in small pieces), and peas. Allow to simmer gently for 20 minutes. Garnish with sliced eggs and serve with “‘green label’’ chutney. CURRIED CAULIFLOWER Ingredients : 2 large cooked Cauliflowers; 3 peeled Tomatoes; 2 Onions; | pint Peas (cooked); 2 0z. Butter; | breakfastcupful of Coco- nut Stock; I dessertspoonful of Vencatachellum’s Curry Powder. Method : Chop and fry onions as above, add curry powder and stock, stir and add separated sprigs of cauliflower and peas. Add tomatoes and mash lightly to extract juice. Garnish with egg and nutmeg. Serve with rice. VENCATACHELLUM’S CURRY POWDER
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