Wine and Food Society's 1938 recipe for Curry Sauce

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.