Curry Sauce

Ingredients

• 3 teaspoonfuls Curry Powder
• 1 tablespoonful Tomato Chutney
• 1 pint Bisto Stock
• 2 ozs. Margarine
• 1 small Onion (sliced)
• 1 teaspoonful Dried Herbs
• 1 Bay-leaf
• 1 blade of Mace
• 1 dessertspoonful Bisto

Method

1. 1

   Place the margarine in a frying-pan and fry the onion in it.

2. 2

   Pour in the Bisto Stock and stir until boiling.

3. 3

   Place in a saucepan the curry powder, Bisto, herbs, bay-leaf, chutney and mace, mix well together and pour in the contents of the frying-pan.

4. 4

   Stir until boiling.

5. 5

   Cook gently for half-an-hour, then strain through a pointed strainer.

As published

This recipe was extracted from 101 prize recipes for Bisto (1930) by Cerebos Limited, page 12. The excerpt below is the record exactly as published.

L dessertspoonful Bisto 1 gill Bisto Stock (page 47) ° METHOD—Pour away the fat from the tin in which the fish has been cooked. Stir into the tin the Bisto mix well, add the> Bisto Stock, Worcester sauce, and ketchup. Stir until boiling. Serve over the fish or in a sauce-boat. 48 ~ 100 per cent. Purity | YORKSHIRE " INGREDIENTS ig eats 48 ~ SAUCE. Lae A ae 4 (page 48) ! 1 tablespoonful Red Currant 1 wineglassful Port Wine [Jelly 4 oz. Flour _ METHOD—Pour the Bisto Sauce into a saucepan, grate in the } orange rind, and sprinkle in the flour. Stir until boiling, and = add the port wine and ee Cook for ten minutes, and serve. HoBoAaea a & oh, CURRY SAUCE ' / INGREDIENTS ; 3 teaspoonfuls Curry Powder ‘ 1 tablespoonful Tomato Chutney 1 pint Bisto Stock (page 47) . 2 ozs. Margarine - 1 small Onion (sliced) 1 teaspoonful Dried é erbs 1 Bay-leaf 1 blade of Mace

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