East India Sauce

Ingredients

• 1 large tablespoon butter
• dice 1 onion
• 1 tablespoon flour
• a large cup of tomato juice
• 1 teaspoon curry powder
• saltspoon salt
• pinch of cayenne
• a small cup rich cream

Method

1. 1

   Melt butter, fry onion until golden, add flour and tomato juice, thicken, strain, return to fire, add curry powder, salt, cayenne, and cream.

2. 2

   Boil once.

Nutrition per serving

As published

This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 34. The excerpt below is the record exactly as published.

pinch of cayenne 78 VEGETABLES pepper, a pinch, of salt; bake 5 min. until brown; serve in same dish. This may be usedi as an entree. SAUCE FOR HOT SLAW— Mrs. W. F. Jones. 1 teacup of cream, butter the size of a walnut. When hot mix with a beaten egg, and pour over cabbage that has been cooked in vinegar and water. Pour the hot cream over the egg to prevent curdling. SAUCE FOR CABBAGE— Miss C. E. Reynolds, Ross Valley. Boil and chop cabbage. Sauce — 7 tablespoons vinegar, 2 tablespoons sugar, 2 tablespoons butter, 1 teaspoon mustard, salt, 2 eggs. When the vinegar boils beat in the eggs. CABBAGE AU GRATIN— Mrs. Fronmuller. 1 qt. of boiled cabbage, 2 cups thick white sauce, 1 tablespoon lemon juice, % cup buttered crumbs, 14 cup grated cheese, pepper andi salt. Put a layer of chopped and seasoned cabbage in a well buttered bak- ing dish. Mix lemon, juice with white ^auce and spread a layer of this over cabbage, repeat until all is used. Mix buttered crumbs and cheese and cover over top and brown In quick oven. STUFFED CABBAGE— Mrs. L. A. Lancel. Cut the heart out of the cabbage, scald outer leaves twice in boiling water; brown a piece of butter the size of an egg, into it cut 1 small onion and season with pepper and salt, then add a little water; mix about 1 cup sausage meat, and %' cup bread crumbs 'with a little milk "dd an egg and season with pepper and salt, stuff, tie the leaves over the meat, put it in your stock of butter andi onions, steam 3 hrs. SPANISH STRING BEANS— Mrs. A. A. Smith. 2 lbs. string beans, 2 bell peppers, 2 onions sliced very thin, 4 medium tomatoes, piece of butter size of egg, salt to taste, simmer slowly 8 hours. If not hot enough add a little chili chopped. Do not use any water. FRIJOLES — ^Mrs. S. M. Augustine. 1 qt. of dried black beans or red kidney beans, 1 tablespoon sugar, 1 small onion chopped fine, 3 cloves of garlic, 1 cup best olive oil, 1 cup cider vinegar. Soak the beans over night. Put them on in fresh water with the onion, garlic, sugar, and salt and pepper to taste. Sim- mer until tender, or about four hours, add the oil and simmer an hour longer; add the vinegar and keep on the back of the stove until ready to serve. Stir frequently, especially after adding oil and vinegar. If the oil comes to the surface, add more water and allow more cooking; keep this up until the oil Is no longer seen. When done, the beans should be moist, but all liquid should be absorhed. They are better if cooked slowly for eight or ten hours. VEGETABLES 79" BEANS SPANISH— Mrs. Jas. W. Cochrane. Use small pink beans — i cups beans looked over and washed well — boil until skin cracks and beans seem tender, (do not over cook. Take large mouthed earthernware pot and in it place a round spoonful (large mixing spoon) of nice sweet lard. Pour In the beans, with suf- ficient ibean soup to come to top, salt and pepper to taste; bury in the beans 1 chili pepper, 1 large onion cut in halves audi 1 or 2 tomatoes. Place in quick oven and as soon as the beans turn dark brown on top stir well. Repeat this for one hour. They must positively fry in the oven. SUMMER SQUASH— Mrs. L. A. Lancel. Boil squash in salt and water, after peeling, slice on a platter, sprinkle a good layer of grated cheese and put a small piece of butter on each slice, season with salt and pepper. Bake brown in the oven. ASPARAGUS WITH CHEESE— Mrs. W. F. Jones. Boil asparagus until tender, drain and place on buttered pan, sprin- kle with grated cheese and a little salt and paprika. Put in oven and bake until cheese melts. Serve hot. TURKSH CROQUETTES— Mrs. Anna Stubbs.Banning. Stew % can. tomatoes fifteen min. with 1 slice each onion and carrot, 1 teaspoon herbs, a sprig of parsley, 2 cloves, 2 pepper corns, 1 tea- spoon salt, 1 saltspoon pepper, and pass through strainer. Take 1 cup of the strained tomatoes, 1 cup brown soup stock, when toiling add a scant cup of rice which has 'been parboiled 5 min. Cook until liquor is absorbed, then add % cup butter and cook or steam on the back of the stove until the rice is soft, add 1 egg and a little cream sauce or thick tomato sauce, using enough to make quite moist. When cool shape into rolls, then roll in fine bread crumbs, then in egg and again in crumbs and fry in smoking hot fat. RICE CROQUETTES— Mrs. R. H. Renebome. 1 pt. of cold boiled rice warmed with 2 or 3 tablespoons milk; when soft add 1 egg well beaten, 1 tablespoon butter, % teaspoon salt, little pepper and tablespoon chopped parsley. The last may be omitted if desired. Shape into croquettes roll in fine dry crumbs, then in beaten egg, again in crumbs and fry In smoking hot fat. They may be served with or without the following sauce: EAST INDIA SAUCE. Into a frying pan put 1 large tablespoon butter, when melted, dice 1 onion and fry in butter until a golden brown, add 1 tablespoon flour, and a large cup of tomato juice, when thick strain and return to fire; add "When hot, 1 teaspoon curry powder, saltspoon salt, pinch of cay- enne, and a small cup rich cream

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