Curry sauce

—take six large onions, peel them, cut them up into small pieces, and fry them in a frying-pan in about two ounces of butter. As soon as the onions begin to change colour, take a small carrot and cut it up into little piece; and a sour apple. When the onions, etc., are fried a nice brown, add about a pint of vegetable stock or water and let the whole simmer till the vegetables are quite tender, then add a tea-spoonful of captain white’s curry paste and a dessertspoonful of curry powder; now rub the whole through a wire sieve, and take care that all the vegetables go through. It is rather troublesome, but will repay you, as good curry sauce cannot be made without. The curry sauce should be sufficiently thick owing to the vegetables being rubbed through the wire sieve. Should therefore the onions be small, less water or stock had better be added. Curry sauce could be thickened with a little brown roux, but it takes away from the flavour of the curry. A few bay-leaves may be added to the sauce and served up whole in whatever is curried. For instance, if we have a dish of curried rice, half a dozen or more bay-leaves could be added to the sauce and served up with the rice.

There are many varieties of curry. In india fresh mangoes take the part of our sour apples. Some persons add grated cocoanut to curry, and it is well worth a trial, although on the p. And o. Boats the indian curry-cook mixes the curry fresh every day and uses cocoanut oil for the purpose. In some parts of india it is customary to serve up whole chillies in the curry, but this would be better adapted to a stomach suffering from the effects of brandy-pawnee than to the simple taste of the vegetarian.