Curry Sauce
From Camp cookery (Kephart), 1910
Can be flavored with lemon juice, red pepper, nutmeg, mace, or Worcestershire sauce.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Camp cookery (Kephart) (1910) by Kephart, Horace, page 39. The excerpt below is the record exactly as published.
Curry Sauce. — This is used with stewed small game or meat (especially left-overs) that is served in combination with rice. (See page 69.) Put a large spoonful of butter in a pan over the fire; add one onion cut into slices; cook until the onion is lightly browned. Then stir in one GAME. 81 teaspoonful of curry powder and add gradually a generous cup of brown gravy^ or soup stoc
Cook this with the app: pantry check, scaling, and the assistant.