CURRY SAUCE

(1). 3 English onions, 1 carrot, 1 good cooking apple, 1 teaspoonful of curry powder, 1/2 oz. of butter, 1 dessertspoonful of fine wheatmeal, salt to taste. Chop up the onions, carrot, and apple, and stew them in 3/4 pint of water until quite tender, adding the curry and salt. When quite soft rub the vegetables well through a sieve; brown the meal in the saucepan in the butter, add the sauce to this, and let it simmer for a few minutes; add a little more water if necessary.


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