No. 161. Curry Sauce

1/2 pint soaked lentils. 1 shalot or small onion. 1 small turnip. 1 teaspoon curry powder.

1 small carrot.

1 pint water.

1/2 teaspoon salt.

1 ounce each flour and butter.

Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.

Note. - This sauce is suitable for curried eggs, savoury rice balls, etc.

No. 162. Curry Sauce

Another way.

1 large onion.

2 ounces of butter. 1/2 ounce of flour.

1/2 pint water.

2 teaspoons of curry powder.

Salt to taste.

Slice and fry the onion in butter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. Strain before serving.

No. 163. Curry Sauce A Brazil

2 ounces Brazil nuts.

2 ounces butter.

1/2 ounce brown flour.

3 ounces tomatoes.

1 teaspoon salt.

4 teaspoons curry powder.

1/2 pint brown stock.

3 onions sliced.

Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.