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CURRIED VEGETABLES

(Vegetables) - (The Art Of Living In Australia)







Take any vegetables in season, such as potatoes, peas, carrots, beans,
and cauliflowers, very young vegetables are the best, and if there are
any cold ones in the larder they will do as well as fresh. Slice up the
potatoes and branch the cauliflowers, and, if they are not been boiled
before, boil them in water seasoned with a little salt and sugar, for
ten minutes, and strain off the water. Put one ounce or more of butter
into a saucepan according to the quantity of vegetables, and when hot
stir in half an ounce of flour, and the same of curry powder. Pour in
half a pint of milk and stir till it boils. Then put in the vegetables
and simmer very gently for about half an hour. They should not
be broken, but quite soft, and all the liquor absorbed. Pile in a hot
dish and serve with boiled rice.











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