Curry Sauce

Ingredients

• a couple of ounces of good roux
• about an ounce of curry powder
• a pint of thin, well flavoured brown sauce
• half a pint of good brown or tomato sauce
• a spoonful of cocoanut milk
• a squeeze of lemon juice
• a little grated cocoanut

Method

1. 1

   Blend roux and curry powder, moisten with brown sauce, boil for 15 minutes, sieve, and keep hot.

2. 2

   Alternatively, dilute with boiling water infused with tamarinds, boil, then add brown sauce, cocoanut milk, lemon juice, and grated cocoanut.

As published

This recipe was extracted from The "Queen" cookery books: Entrees (1901) by S. Beaty-Pownall, page 99. The excerpt below is the record exactly as published.

Curry Sauce. — Blend together a couple of ounces of good roux and about an ounce of curry powder, then moisten it with a pint of thin, well flavoured brown sauce, stir it over the fire till it SAUCES. 205 boils up, let it boil for fifteen minutes, then sieve and keep it hot in the bain-marie till wanted. Another method is to dilute the flour, curry, and butter with half a pint of boiling water in which you have previously infused a couple of tablespoon- fuls of tamarinds ; boil this altogether for fifteen to twenty minutes, then stir into this half a pint of good brown or tomato sauce, bring it to the boil, add a spoonful of cocoanut milk, or a squeeze of lemon juice, and a little grated cocoanut

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