Curry Sauce

Ingredients

• ^ oz. butter
• 1 dessertspoonful chopped onion
• 1 dessertspoonful chopped apple
• ^ oz. curry powder
• ^ oz. rice-flour
• I pint light-coloured stock
• Salt
• Lemon juice
• 1 tablespoonful cream

Method

1. 1

   Fry the chopped apple and onion in the butter, add the curry powder and rice-flour, and fry them well without browning.

2. 2

   Gradually add the stock, and allow the sauce to simmer for forty minutes.

3. 3

   Strain and reheat the sauce; add lemon juice and cream.

As published

This recipe was extracted from Recipes for high-class cookery (1912) by Edinburgh School of Cookery, page 35. The excerpt below is the record exactly as published.

CURRY SAUCE. ^ oz. butter. 1 dessertspoonful chopped onion. 1 dessertspoonful chopped apple. ^ oz. curry powder. ^ oz. rice-flour. I pint light-coloured stock. Salt. Lemon juice. 1 tablespoonful cream

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