Wine and Food Society's 1938 recipe for Curry Sauce: Difference between revisions
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'''Recipe type and/or recipe tags''': Curry Sauce | '''Recipe type and/or recipe tags''': Curry Sauce | ||
Revision as of 22:37, 7 December 2022
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.