Curry Sauce

Ingredients

• Mince an onion extremely fine
• put it in a small saucepan with butter
• three times as much grated cocoanut
• a heaped teaspoonful of curry powder
• a pint of light brown sauce
• add a pinch of cayenne

Method

1. 1

   Cook the minced onion in butter without browning.

2. 2

   Add grated cocoanut and curry powder, then add light brown sauce.

3. 3

   Skim off fat and pour over fish or chicken.

As published

This recipe was extracted from Cooking for profit (1886) by Jessup Whitehead, page 239. The excerpt below is the record exactly as published.

Curry Sauce. Fish baked in currjr sauce with a bor- der of rice baked with it in the same dish. Any dish that is said to be a I'lndienne maybe expected to contain curry pow- der or curry paste. Brush a baking pan or dish with but- ter, skin 3 lbs of fish and cut it into suit- able pieces to serve. About half the peo- ple will not take fish and this amount will make from 24 to 30 portions. Place them in the dish in close order. Take some cooked rice, season it with salt and milk and i egg or the yolk only and make a raised border of it all around the edge of the baking dish. Use a wet knife to smooth it over. Set the dish in the oven for 15 minutes for the fish to be- come partly cooked then pour in enough curry sauce to almost cover, and bake again until the surface of both fish and rice border is brown. Serve a portion of rice with each order and the curry sauce belonging. 97 COOKING FOR PROFIT, 795— Curry Sance Mince an onion extremely fine, put it in a small saucepan with butter an'd stir over the fire until it is cooked without browning ; put in three times as much grated cocoanut as there was onion {dry cocoanut will do but not sweet) and a heaped teaspoonful of curry powder. When these are hot add a pint of light brown sauce (No 576) or Spanish sauce or fresh made gravy from the meat pans. Skim off the fat, add a pinch of cayenne

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