Curry Sauce

Ingredients

• 1 carrot
• 2 onions
• 1 head of celery
• 2 tablespoons of butter
• a pinch of mace
• a teaspoon of curry powder
• 1 of thyme leaves
• 1 pint of water
• a bay=leaf
• a tablespoon of flour

Method

1. 1

   Slice thin the carrot, onions, and celery, and stew in butter until tender.

2. 2

   Add mace, curry powder, thyme, water, and bay leaf; bring to a boil.

3. 3

   Thicken with flour, strain, and serve.

As published

This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 74. The excerpt below is the record exactly as published.

CURRY SAUCE.— Slice thin 1 carrot, 2 onions, 1 head of cel- ery and stew in 2 tablespoons of butter, until tender; put in a pinch of mace, a teaspoon of curry powder and 1 of thyme leaves; add 1 pint of water and a bay=leaf ; let it come to the boiling point; thicken with a tablespoon of flour

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