Ham Hot Pot
|Flour||2 1⁄2 Tablespoon|
|Meat stock/Bouillon||2 Cup (32 tbs)|
|Curry powder||2 1⁄2 Teaspoon|
|Cooked ham||1 3⁄4 Cup (28 tbs)|
|Mushroom buttons||1 Can (10 oz)|
|Green olives||6 Large, pitted|
|Shelled peas||1 Cup (16 tbs)|
|Bay leaf||1 Large|
|Parsley||1 Tablespoon, chopped|
|Pot||2 1⁄2 Teaspoon, finely grated|
Blend flour in 3 tablespoons melted butter in flameproof ovenproof casserole.
Gradually stir in meat stock until smooth and well blended.
Stir in curry powder, mixed with a little cold water.
Boil up once.
Remove from heat.
Add ham, mushrooms, olives, and peas.
Season with salt and pepper.
Add bay leaf.
Cook in moderate (3750) oven 40 minutes.
Cook 10 minutes more.
Taste for seasoning.
Just before serving stir in 1 tablespoon butter and parsley.
Serve with boiled rice.