Scalloped Curry

A historical recipe from The best vegetarian dishes I know, by Jeanne Jardine (1910).

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A historical recipe

The best vegetarian dishes I know, by Jeanne Jardine (1910). Project Gutenberg eBook #70164.

From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.

Ingredients 1 ingredient

Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.

Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.

Almost any kind of cooked vegetables cut into neat pieces (including potatoes), 2 or 3 tablespoonfuls cooked white haricot beans, curry sauce (see page 104), boiled rice, butter, breadcrumbs.
Method.--Let the vegetables simmer gently in a small quantity of butter (seasoning them with salt, pepper, and a dust of sugar) for fifteen minutes, then pour the curry sauce over them and let them cook in a moderate oven for half an hour.
Fill some buttered china scallop shells with the curry;
cover the top with rice, place some small pieces of butter on it, and scatter with finely-sieved dried breadcrumbs, and bake in a quick oven for about a quarter of an hour.