Curry Sauce

Mrs. A.B. Marshall's cookery book · A. B. Marshall · 1894

Source: Mrs. A.B. Marshall's cookery book
Time: Cook: 50 min Total: 50 min
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (16)

two large peeled and sliced onions ↝ Onions, raw [Vegetables and Vegetable Products]
two ounces of butter, melted ↝ Butter, stick, unsalted [Dairy and Egg Products]
one sliced sour apple ↝ Apple, raw [Apples]
two tablespoonsfuls of grated cocoanut
four small red peppers ↝ Peppers, bell, red, raw [Vegetables and Vegetable Products]
a pinch of ground ginger ↝ Spices, ginger, ground [Spices and Herbs]
ditto coriander powder
ditto of cumin powder ↝ Spices, cumin seed [Spices and Herbs]
a teaspoonful of tamarinds ↝ Tamarinds, raw [Fruits and Fruit Juices]
ditto turmeric ↝ Spices, turmeric, ground [Spices and Herbs]
a saltspoonful of salt ↝ Salt, table, iodized [Spices and Herbs]
one ounce of Rice Cream (crème de riz) ↝ Cream of rice [Grits and other cooked cereals]
the milk from the cocoanut
the juice of a lemon ↝ Lemon juice, raw [Fruits and Fruit Juices]
bunch of herbs
one and a half pints of white stock, or milk may be used instead of stock

Instructions (4)

Put two large peeled and sliced onions in a stewpan with two ounces of butter, melted, and one sliced sour apple and fry together for fifteen to twenty minutes till a nice golden colour.
then add two tablespoonsfuls of grated cocoanut, four small red peppers, a pinch of ground ginger, ditto coriander powder, ditto of cumin powder, a teaspoonful of tamarinds, ditto turmeric, a saltspoonful of salt, one ounce of Rice Cream (crème de riz), the milk from the cocoanut, the juice of a lemon, bunch of herbs, and one and a half pints of white stock, or milk may be used instead of stock.
cook for half an hour, skimming it occasionally, then pass the stock through the tammy.
May also be served cold.

Original Text

Curry Sauce.—Put two large peeled and sliced onions in a stewpan with two ounces of butter, melted, and one sliced sour apple and fry together for fifteen to twenty minutes till a nice golden colour; then add two tablespoonsfuls of grated cocoanut, four small red peppers, a pinch of ground ginger, ditto coriander powder, ditto of cumin powder, a teaspoonful of tamarinds, ditto turmeric, a saltspoonful of salt, one ounce of Rice Cream (crème de riz), the milk from the cocoanut, the juice of a lemon, bunch of herbs, and one and a half pints of white stock, or milk may be used instead of stock; cook for half an hour, skimming it occasionally, then pass the stock through the tammy. May also be served cold.

Notes

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