Soyer's Curry Sauce

Ingredients

• four good-sized onions
• two of peeled apples
• a quarter of a pound of butter
• the same of lean ham cut fine
• a blade of mace
• four peppercorns
• two sprigs of thyme
• two bay-leaves
• two tablespoonsful of curry-powder
• one of vinegar
• two of flour
• one of salt
• one of sugar
• a quart of broth or water

Method

1. 1

   Sauté onions and apples with butter, add ham, mace, peppercorns, thyme, and bay leaves until onions are brown.

2. 2

   Add curry powder, vinegar, flour, salt, sugar, and moisten with broth or water.

3. 3

   Boil until thick, sieve, and serve.

As published

This recipe was extracted from The economical cook book (1905) by Sara T. Paul, page 58. The excerpt below is the record exactly as published.

Soyer'f Curry Sauea. '* Pat in a pan four good-sized onions sliced and two of peeled apples sliced thinly, with a quarter of a pound of butter, the same of lean ham cut fine, a blade of mace, four pepperooma, two sprigs of thyme and two bay-leaves ; stir them over a mo- derate fire until the onions become brown and tender, then add two tablespoonsful of curry-powder, one of vinegar, two of flouTi a teaspoonful of salt, one of sugar ; moisten with a quart of broth or water

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