View source for Wine and Food Society's 1938 recipe for Curry Sauce

[[Category:Recipes]]
=Recipe= 
'''Recipe type and/or recipe tags''': Curry Sauce 

'''Number of servings''':

'''Ingredients''':

*1 oz (2 tbs) of dripping ''(alt, use 4 tbs of canola oil)''
*1 small onion
*1 carrot
*3 slices of apple
*1 gill (8 tbs) of tomato sauce ''(alt,  use 4 tablespoons)''
*1 pint of stock ''(alt, half a pint and use chicken stock)''
*1 teaspoon of curry powder ''(alt, use 2 tablespoons)''
*1 tbs of flour

'''Method''':


Bring the dripping to a boil, then add the finely sliced onion and carrot and fry until golden. Then mix the curry powder and flour into a paste with a little water and add to the pan. Once thoroughly stirred add the tomato sauce, stock and apple. Simmer for half an hour and let reduce until required consistency. Add I little more tomato sauce if needed. 

Finally serve over boiled eggs, or cooked fish with an edging of rice.