Curried Vegetables
One-half cup dried peas, beans or lentils, soaked over night and cooked until tender.
½ cup turnips
½ cup of carrots
1 cup outer parts of celery
½ cup of peas
½ teaspoon celery salt
⅛ teaspoon pepper
3 tablespoons drippings
3 tablespoons whole wheat flour
1 teaspoon curry powder
1 teaspoon salt
½ cup meat stock or water
1 cup tomato juice and pulp
1 teaspoon onion juice
Melt the fat. Add the seasoning; gradually the liquid. Add the vegetables. Cook 20 minutes. Serve very hot. This is an especially good way of adding the necessary flavor to lentils.