Thursday, May 26, 2011

Curried Haricot Beans

½ pint soaked haricots. 1 onion. 1 carrot. 1 turnip. 1 teaspoon salt. 2 teaspoons curry powder. 1 quart water. Juice of ½ lemon. 1 teaspoon Worcester sauce. 1½ ounces butter. 1½ ounces flour.

Simmer the beans and vegetables sliced for two hours, add seasoning, thicken with the butter and flour, and serve with boiled rice.

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