1 teaspoonful of lemon-juice, 1 or 2 tomatoes, 1 pint of stock, 6 ozs. of boiled rice, salt and pepper.
Method.—Divide the cauliflower into small sprays, and cut the carrot, turnip, potatoes, onion, and celery into dice. In boiling the vegetables it is as well to use 2 or 3 small stewpans, and divide them according to the time respectively required. Onion and celery would cook together, also the carrot and turnip, provided the former were given a few extra minutes. They must be drained from the water when about ¾ cooked, otherwise they are apt to break and spoil the appearance of the curry. Melt the butter in a stewpan, add the flour and curry-powder, fry slowly for not less than 10 minutes, then put in the sliced tomatoes and stock, and stir until boiling. Simmer gently for 15 minutes, then rub through a tammy or fine hair sieve, and replace in the stewpan. Season to taste, add the lemon-juice and cooked vegetables, and when thoroughly hot serve in a border of nicely-cooked rice.
Time.—About 1 hour. Average Cost, 1s. 6d. to 2s. Sufficient for 4 or 5 persons. Seasonable at any time.
1637.—VEGETABLE RAGÔUT. (Fr.—Ragôut de Légumes.)
Ingredients.—Vegetables as in the preceding recipe, 1 pint of good brown sauce (see Sauces, No. 223).
Method.—Prepare and cook the vegetables according to directions given for Curry of Vegetables. When cooked and well drained, add them to the brown sauce, in which the sliced tomatoes should already have been simmered for about 10 minutes; allow them to remain in the sauce until thoroughly hot, then serve garnished with croûtons of fried bread, or small shapes of mashed potato, see Potatoes, Mashed and Baked (Recipe No. 1576).
Time.—From 30 to 40 minutes. Average Cost, 1s. Seasonable at any time.
See Peas, Tinned, to Dress, Recipe No. 1559. Follow the directions given, but omit the mint.
1639.—VEGETABLES, TO BLANCH.
See General Instructions for Cooking Vegetables, page 812.
1640.—VEGETABLES, TO RENDER CRISP.
Lettuce, parsley and other stale green vegetables may be made less limp by pouring over them a considerable quantity of boiling water. After 2 or 3 minutes' immersion they should be well washed in cold water, and served immediately.