Curry Sauce
From Soyer's standard cookery, 1912
Serves 6
Serve with fish, shellfish, poultry, and various egg preparations.
Presented as published in 1912. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Soyer's standard cookery (1912) by Nicolas Soyer, page 36. The excerpt below is the record exactly as published.
Curry Sauce. Slightly brown the following vegetables in butter: — Twelve ounces of minced onions, one-ounce of parsley roots, four ounces of minced celery, a small sprig of thyme, a bit of bay, and a little mace. Sprinkle with two ounces of flour and a teaspoonful of curry pepper. Cook the flour for some minutes without letting it acquire any color, and dilute with one and 48 STANDARD COOKERY. one-half pints of white stock.
Cook this with the app: pantry check, scaling, and the assistant.