Gurry Sauce (for Curried Eggs, Chicken, etc.)

Ingredients

• one tablespoonful of chopped onion
• one tablespoonful of butter
• one tablespoonful of curry powder
• two tablespoonfuls of flour
• one pint of hot milk

Method

1. 1

   Cook chopped onion in butter for five minutes.

2. 2

   Mix curry powder with flour and stir into the butter.

3. 3

   Gradually add hot milk, stirring as directed for white sauce.

As published

This recipe was extracted from Mrs. Lincoln's Boston cook book (1884) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 116. The excerpt below is the record exactly as published.

Gurry Sauce (for Curried Eggs, Chicken, etc.). — Cook one tahlespoonful of chopped onion in one tahlespoonful of hutter five minutes. Be careful not to burn it. Mix one tahlespoonful of curry powder with two tahlespoonfuls of flour ^ and stir it into the butter. Add one pint of hot milk

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