No. 138 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.