With reference to above, the potato, knol khol, turnips, carrots, parsnips, vegetable marrow, cucumber, beans, etc., can be made same way as potato Curry, No. 35; but cabbage, spinach, turnip tops (young shoots), Brussels sprouts, can be made same way as potato Curry, with same ingredients, but the cabbage, Brussels sprouts, etc., take little more time to tenderly boil; therefore extra gravy, milk, butter, and extra spoon of ham or corned beef. Onions should be added for greens. The more good gravy you add the better the Curry. As far as I have seen, there is not many English vegetables can be Curried, but in India and Ceylon there is numberless vegetables, greens, grasses, etc., can be Curried.
Cut them in half-inch squares; put them into a clean stew-pan with an eggspoon of saffron; one large onion, sliced; one large spoon of chopped ham or corned beef (salt to taste); three parts of a pint of milk. Mix well together; put in a bay leaf; set on fire, and let it simmer till the potatoes are tender. If the three-quarters pint of milk is not sufficient to tender the potatoes, add some good gravy (stock), but not brown stock. When serving, add a quarter pint of milk and a dessertspoon or more of cream, and let it simmer. When simmering add a few drops of lemon juice, and send to table with boiled rice. But a Brown Curry must accompany the above Curry.
Take half of a small cabbage, and cut it with a sharp knife as big as you cutting a lettuce for a salad; wash it thoroughly clean; put into a stew-pan with a pint of gravy, and boil it till half done. Now take it off the fire; add an eggspoonful of saffron powder; two large spoons of chopped ham, etc.; a pinch of cayenne (if required hot); one large onion, sliced; salt to taste. Mix well; set on fire. More gravy or milk should be added, till the cabbage is soft as usual form.
Cut up the beans one inch long and prepare same as the cabbage Curry. The same ingredients will do and must accompany a meat Curry to table. These Curries may only be gleeced, if you please, or can serve plain, but the gleece gives a nice smell and good taste. Any Curry can be gleeced. If you wish to make Curry of broad beans, must take off the thicker skin and weigh a pound; but broad beans are not a useful bean for Curry, but only better as a vegetable by cooking it in a jar with butter and mint.--See Vegetables for Table, as No. 53.