Curry Sauce

Ingredients

• a small onion
• a small carrot
• half-ounce of butter
• one table-spoonful of good curry powder
• a small peeled and chopped apple
• half a gill of tomato pulp
• a gill of brown sauce
• a finely chopped gherkin

Method

1. 1

   Peel and slice a small onion, scrape and slice a small carrot, fry both together in half-ounce of butter; when the onion has acquired a light brown colour, add one tablespoonful of good curry powder, and stir for a few minutes.

2. 2

   Next add a small peeled and chopped apple, moisten with half a gill of tomato pulp, and a gill of brown sauce, allow to boil for a few minutes.

3. 3

   Season to taste and pass it through a fine strainer.

4. 4

   Re-heat and stir in last of all a finely chopped gherkin.

5. 5

   Use as required.

As published

This recipe was extracted from Chafing dish and casserole cookery (1908) by Charles Herman Senn, page 43. The excerpt below is the record exactly as published.

a small onion, scrape and slice a small carrot, fry both together in half-ounce of butter ; when the onion has acquired a light brown colour, add one table-spoonful of good curry powder, and stir for a few minutes. Next add a small peeled and chopped apple, moisten with half a gill of tomato pulp, and a gill of brown sauce, allow to boil for a few minutes. Season to taste and pass it through a fine strainer. Re-heat and stir in last of all a finely chopped gherkin

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