Curry Sauce

The "Queen" cookery books. No. 4. Entree · S. Beaty-Pownall · 1904
Source
The "Queen" cookery books. No. 4. Entree
Status
success · extracted 4 days ago
Not a recipe
No
Ingredients (12)
Instructions (10)
  1. Blend together a couple of ounces of good roux and about an ounce of curry powder.
  2. Moisten it with a pint of thin, well flavoured brown sauce.
  3. Stir it over the fire till it boils up.
  4. Let it boil for fifteen minutes.
  5. Sieve and keep it hot in the bain-marie till wanted.
Another method
  1. Dilute the flour, curry, and butter with half a pint of boiling water in which you have previously infused a couple of tablespoon-fuls of tamarinds.
  2. Boil this altogether for fifteen to twenty minutes.
  3. Stir into this half a pint of good brown or tomato sauce.
  4. Bring it to the boil.
  5. Add a spoonful of cocoanut milk, or a squeeze of lemon juice, and a little grated cocoanut, and serve.
Original Text · last edited 4 days ago
Curry Sauce.—Blend together a couple of ounces of good roux and about an ounce of curry powder, then moisten it with a pint of thin, well flavoured brown sauce, stir it over the fire till it boils up, let it boil for fifteen minutes, then sieve and keep it hot in the bain-marie till wanted. Another method is to dilute the flour, curry, and butter with half a pint of boiling water in which you have previously infused a couple of tablespoon-fuls of tamarinds; boil this altogether for fifteen to twenty minutes, then stir into this half a pint of good brown or tomato sauce, bring it to the boil, add a spoonful of cocoanut milk, or a squeeze of lemon juice, and a little grated cocoanut, and serve. Especially good with veal, or white meat, and also with fish of any kind.
Notes
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