Curried Gravy

Ingredients

• from two to six large onions
• a bit of garlic
• four or five eschalots
• a pint and a half of good gravy
• a couple of ounces of rasped cocoa-nut
• from three to four dessertspoonsful of currie-powder
• one of flour
• as much salt as the gravy may require
• a small cupful of good cream

Method

1. 1

   Slice and fry onions, garlic, and eschalots until golden.

2. 2

   Drain and add to a saucepan with gravy and cocoa-nut.

3. 3

   Simmer until onions are tender.

4. 4

   Strain and return to heat, adding currie powder, flour, salt, and cream.

5. 5

   Simmer for 15-20 minutes.

As published

This recipe was extracted from Modern cookery, in all its branches (1884) by Eliza Acton, page 278. The excerpt below is the record exactly as published.

CURRIED GRAVY. The quantity of onion, eschalot, or garlic used for a currie should be regulated by the taste of the persons for whom it is prepared; the * Native oysters, prepared as for sauce, may be curried by the receipt for eggs or sweetbreads, with the addition of their liquor. CHAP. XVI. ] CURRIES, POTTED MEATS, ETC. 803 very large proportions of them which are acceptable to some eaters, preventing others altogether from partaking of the dish. Slice, and fry gently in a little good butter, from two to six large onions (with a bit of garlic, and four or five eschalots, or none of either), when they are coloured equally of a fine yellow-brown, lift them on to a sieve reversed to drain ; put them into a clean saucepan, add a pint and a half of good gravy, with a couple of ounces of rasped cocoa- nut, or of any of the other condiments we have already specified, which may require as much stewing as the onions (an apple or two, for instance), and simmer them softly from half to three quarters of an hour, or until the onion is sufficiently tender to be pressed through a strainer. We would recommend that for a delicate currie this should always be done; for a common one it is not necessary ; and many persons prefer to have the whole of it left in this last. After the gravy has been worked through the strainer, and again boils, add to it from three to four dessertspoonsful of currie- powder, and one of flo^r, with as much salt as the gravy may require, the whole mixed to a smooth batter with a small cupful of good cream

Cook this with the app: pantry check, scaling, and the assistant.