Читать книгу Food Facts for the Kitchen Front - Литагент HarperCollins USD, Ю. Д. Земенков, Koostaja: Ajakiri New Scientist - Страница 41

2 lb. carrots.

1/4 head celery.

1 oz. dripping.

3/4 pint vegetable boilings or water.

1/2 oz. flour.

Dash of vinegar.

1 tablespoon home made jam.

2 teaspoons curry powder.

1 apple, peeled and sliced.

A little minced onion, or spring onion.

Scrape and slice the carrots. Prepare the celery and chop fairly fine. Melt the dripping in the pan, put in the apple, minced onion and celery, and sauté for a few minutes without browning. Add the curry powder and flour and fry lightly, stirring well.

Next add the stock or water, vinegar, etc., and stir well until thickened, before adding the carrots and jam. Cover, and simmer for 20 minutes to half an hour.

Serve with a border of creamily mashed potatoes.

CARROT SPREAD (see PACKED MEALS, p. 121).

CARROT PUDDING (see Peace and War Pudding, p. 59, POTATOES).