1 can peas
1/2 pint milk
butter
salt & pepper
1 finely chopped onion
1 Dspn cornflour
1 Dspn curry powder
Method: Saute onion in butter until tender, add curray [sic] powder, pepper & salt. Stir until blended. Mix cornflour to a smooth paste with a little of the milk. Add remainder of milk to onion mixture, heat to near boiling, thicken with cornflour paste. Drain peas & stir into curry sauce, serve with steak, chops or over buttered toast as a snack.
Source: contributed by Dawn Ellis in The Northern Automotive Restoration Club S. A. Inc. 10th Anniversary Cookbook . Compiled & typed by Lynne Newbold (Clare: Northern Argus, 1984) [Number 0408] - "dedicated to N.A.R.C. from it's [sic] feminine members"; p.12-3.
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