Curry Sauce

Ingredients

• One tablespoonful of butter
• one of flour
• one teaspoonful of curry powder
• one large slice of onion
• one large cupful of stock
• Salt
• and pepper to taste

Method

1. 1

   Fry onion in butter until brown, add flour and curry powder, stir for one minute, add stock, season, simmer for five minutes, strain, and serve.

As published

This recipe was extracted from Mother's Cook Book: Containing Recipes for Every Day in the Week, Including .. (1902) by Marion Harland, page 55. The excerpt below is the record exactly as published.

CURRY SAUCE. One table spoonful of buttt.r, one of flour, one teaspoon - fal of carry powder, one large slice of onion, one large cup ful of stock, Bait and pepper to taste. Cut the onion fine, and fry brown in the batter. Add the flour and curry pow- der. Stir for one minute, add the stock, and season with salt and pepper. Simmer Ave minntes; then strain, and serve. This sauce can be served with a broil or aauie of meat or fish. CRANBERRY SAUCE. After removing all soft berries, wash thoroughly, place for about two minutes in scalding water, remove, and to every pound of fruit add three-quarters of a pound of gran- ulated sugar and a half pint water; stew together over a moderate but steady Are. Be careful to cover and not to stir the fruit, but occasionally shake the vessel, or apply a gent- ler heat if in danger of sticking or burning. If attention to these particulars be given, the berries will retain their shape to a considerable extent, which adds greatly to their appear- ance on the table. Boil from five to seven minutes, remove from Are, turn into a deep dish, and set aside to cool. If to be kept, they can be put up at once in air-tight jars. Or for strained sauce, one and a half pounds of fruit should be stewed in one pint of water for ten or twelve minntes, or until quite soft, then strained through a colander or fine wire sieve, and three-quarters of a pound of sugarthor- oughly stirred into the pulp thus obtained; after cooling it is ready for use. Serve with roast turkey or game. When to be kept for a long time without sealing, more sugar may be added, but its too free use impairs the peculiar cranberry flavor. For dinner sauce half a pound is more economical, and really preferable to three-quarters, as given above. It is better, though not necessary, to use a porcelain kettle. Mother's Cook Book. 129 Some prefer not to add the sugar till the trait is almost done, thinking this plan makes it more tender, and preserves the color better. PORT WINE SAUCE FOR GAME. Half a tumbler of currant jelly, half a tumbler of port wine, half a tumbler of stock, half a teaspoonful of salt, two tablespoonfuls of lemon-juice, four cloves, a speck of Cay- enne. Simmer the cloves and stock together for half an hour. Strain on the other ingredients, and let all melt to- gether. Fart of the gravy from the game may be added to it. CURRANT JELLY SAUCE. Three tablespoonfuls of butter,

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