|
Ingredients
|
For 4
|
For 100
|
|
Potatoes
|
115gms
|
2.8kg
|
|
Carrots
|
115gms
|
2.8kg
|
|
Cabbage
|
225gms
|
5.6kg
|
|
Peas
|
115gms
|
2.8kg
|
|
Celery
|
55gms
|
1.35kg
|
|
Onions
|
55gms
|
1.35kg
|
|
Vegetable stock or water
|
590ml
|
14.75litre
|
|
Milk
|
150ml
|
3 litre
|
|
Refined flour
|
15gms
|
240gms
|
|
Peppercorns
|
a few
|
20gms
|
|
Bayleaf
|
1
|
5gms
|
|
Salt
|
to taste
|
80 – 100gms
|
Prepare vegetables. Put all vegetables, seasoning and
vegetables stock into a pan and cook till vegetables are tender. Add flour
mixed into a smooth paste with milk. Bring to boil stirring all the time.
N. B. There
must be a fair amount (about 150ml) of liquid per person in the stew after
cooking. If desired, tomatoes can be used instead of celery but double the
quantity.