Curry Sauce (2)
A historical recipe from Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915).
A historical recipe
Dr. Allinson's cookery book, comprising many valuable vegetarian recipes, by Allinson, T. R. (Thomas Richard) (1915). Project Gutenberg eBook #13887.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 4 ingredients
- 1/2 pint of water
- 1/2 oz. of butter
- 1 teaspoonful of Allinson fine wheatmeal
- 1 onion
Method
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- 1 onion, 1 even teaspoonful of curry, 1/2 pint of water, 1/2 oz.
- of butter, 1 teaspoonful of Allinson fine wheatmeal, a little burnt sugar.
- Grate the onion into the water, add curry, butter, and salt, and let these ingredients cook a few minutes.
- Thicken the sauce with the meal, and colour with burnt sugar.
Plating
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