Curry Sauce (No. 348)

The Cook's Oracle; and Housekeeper's ... · Kitchiner, William · 1817

Source: The Cook's Oracle; and Housekeeper's Manual
Status: success · extracted 13 days ago
Not a recipe: No

Ingredients (6)

curry stuff, (No. 455) ↝ Curry sauce [Dips, gravies, other sauces]
gravy ↝ Gravy, NFS [Dips, gravies, other sauces]
melted butter ↝ Butter, stick, unsalted [Dairy and Egg Products]
onion sauce (Nos. 297, 298) ↝ Onions, raw [Vegetables and Vegetable Products]
onion gravy (No. 299, or No. 339) ↝ Gravy, onion, dry, mix [Soups, Sauces, and Gravies]

curry powder

curry powder (No. 455) ↝ Spices, curry powder [Spices and Herbs]

Instructions (2)

Stir a sufficient quantity of curry stuff into gravy or melted butter, or onion sauce, or onion gravy.
Add curry powder by degrees, tasting as you proceed, and take care not to put in too much.

Original Text

Curry Sauce,—(No. 348.)

Is made by stirring a sufficient quantity of curry stuff, (No. 455) into gravy or melted butter, or onion sauce (Nos. 297, 298), or onion gravy (No. 299, or No. 339).

The compositions of curry powder, and the palates of those who eat it, vary so much, that we cannot recommend any specific quantity. The cook must add it by degrees, tasting as she proceeds, and take care not to put in too much.

Obs.—The curry powder (No. 455) approximates more nearly to the best Indian curry stuff, and is an agreeable and well-blended mixture of this class of aromatics.

N.B. To dress curries, see No. 497.

Notes

—