Curry Sauce

Ingredients

• a tea-spoonful of sherry
• some slices of meat off the cold joint
• the curry sauce, ready thickened and finished

Method

1. 1

   Boil the curry sauce in a stew-pan, remove from fire, add slices of meat, cover with sauce, and leave in a warm place for half an hour.

2. 2

   Heat slightly before serving, but do not let it boil.

As published

This recipe was extracted from Practical home cookery (1906) by A. G. Payne, page 48. The excerpt below is the record exactly as published.

a tea-spoonful of sherry is a great improvement. Cooks often thicken gravies, curries, etc., with butter and flour. The effect too often is that the gravy looks a light colour, and has a gruelly taste. A good cook should never be without some brown thicken- ing in the house. Sufficient of this brown thickening must be added to the curry sauce, which is supposed to have been rubbed through the wire-sieve, to make it as thick as gruel ; and, as we have said, this thickening only takes place when it is boiled, and at the same time stirred, over the fire. The curry is now complete, and has only to be poured round, not over, the freshly-cooked sweetbreads. Suppose, however, the dish required was curried mutton, which is, of course, a much more economical dish than curried sweetbreads, and it is undoubtedly 94 PRACTICAL HOME COOKERY. one of the best methods of using up a cold joint. Cut some slices of meat off the cold joint ; avoid skin and gristle, and choose those slices as much as possible containing most fat. Then boil up the curry sauce, ready thickened and finished

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