Indian Curry Sauce

Ingredients

• two large onions
• one carrot
• one head of celery
• two ounces of fresh butter
• three blades of mace
• a little thyme
• one bay leaf
• two tablespoonfuls of curry paste
• one tablespoonful of curry powder
• good broth

Method

1. 1

   Slice the onions, carrot, and celery thinly.

2. 2

   Fry them in butter until the onions are brown.

3. 3

   Add mace, thyme, bay leaf, parsley, curry paste, and curry powder.

4. 4

   Moisten with broth, stir until it boils, then reduce and skim until the desired consistency is reached.

5. 5

   Pass through a tamis and add to the meat prepared for curry.

As published

This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 118. The excerpt below is the record exactly as published.

Indian Curry Sauce. — Take two' large onions, one carrot, and one head of celery, and slice them very thin ; place these, with two ounces of fresh butter, and fry them over the small gas jets till the onions are brown ; add three blades of mace, a little thyme, one bay leaf, a bouquet of parsley, and two tablespoonfuls of curry paste, a tablespoonful of curry powder; moisten with good broth

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