1919 - The International Jewish Cookbook

Curried Potatoes

DDV CULINARY

Melt two tablespoons of fat in a frying-pan;
add one onion chopped fine and cook until straw color.
Add two cups of boiled potatoes, cut in dice,
one-half cup of stock,
and one tablespoon of curry powder.
Cook until the stock has been absorbed;
then add one-half teaspoon of salt,
a dash of red pepper,
and one teaspoon of lemon juice.