Madras Sauce

Ingredients

• some onions cut up into dice
• a table-spoonful of flour
• the same of curry powder
• a dessert-spoonful of mulligatawny paste
• the juice of half a lemon
• a table-spoonful of chutney
• a dessert-spoonful of desiccated cocoa-nut
• a pint of good stock

Method

1. 1

   Cut up some onions into dice and fry them in dripping till they are a nice colour.

2. 2

   Then mix in a basin a tablespoonful of flour, the same of curry powder, a dessert-spoonful of mulligatawny paste, the juice of half a lemon, a tablespoonful of chutney, and a dessert-spoonful of desiccated cocoa-nut.

3. 3

   Mix these well together, then add some salt and the fried onion; put all in a stewpan with a pint of good stock, and put on the fire to simmer for one hour.

4. 4

   Then pass through a sieve and give a boil-up.

As published

This recipe was extracted from À la mode cookery (1902) by Harriet Anne de Salis, page 50. The excerpt below is the record exactly as published.

Madras Sauce Cut up some onions into dice and fry them in dripping till they are a nice colour. Then mix in a basin a table-spoonful of flour, the same of curry powder, a dessert-spoonful of mulliga- tawny paste, the juice of half a lemon, a table- spoonful of chutney, and a dessert-spoonful of desic- cated cocoa-nut. Mix these well together, then add some salt and the fried onion ; put all in a stewpan with a pint of good stock

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