Curry Sauce
From Common-sense papers on cookery, 1880
Accompany with boiled rice, served separately.
Presented as published in 1880. 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 Common-sense papers on cookery (1880) 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, &c., 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 thickening in the house. Sufficient of this brown thickening must be added to the curry sauce
Cook this with the app: pantry check, scaling, and the assistant.