Curry Sauce
A historical recipe from The Golden Rule Cook Book, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912).
A historical recipe
The Golden Rule Cook Book: Six hundred recipes for meatless dishes, by Sharpe, M. R. L. (Maud Russell Lorraine) (1912). Project Gutenberg eBook #55555.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Ingredients 7 ingredients
- 1 tablespoon of butter
- 1/2 cup of strong vegetable stock
- 1/2 cup of vegetable stock
- 1 cup of milk
- 1 tablespoon of flour blended
- 1 large onion
- 1 sour apple
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Blending hot liquid. Let it cool a little first, fill the blender no more than a third, and hold the lid down with a folded towel. Start on the lowest speed. A stick blender in the pan is safer.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Put 1 tablespoon of butter in a saucepan, and when melted stir into it 1 large onion chopped fine, and let simmer for six or seven minutes;
- then add 1 sour apple chopped fine (or, if it can be had, 1 tablespoon of tamarind chutney), stir for three or four minutes, then add 1/2 cup of strong vegetable stock or water, and let cook gently for five minutes;
- pour on another 1/2 cup of vegetable stock and 1 cup of milk, into which 1 dessert spoon of curry powder has been stirred until smooth;
- let all boil up once, then press through a sieve, pressing well to get the juices, return to the fire, and to thicken, use 1 tablespoon of flour blended with 1 tablespoon of butter to every cup of liquid.
- Stir until the consistency of thick cream, and add a little salt before serving.
- The quantity of curry powder here named will make a mild curry sauce.
Plating
Cookware for this recipe
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Saucepan
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Blender
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Chef's knife
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Cutting board
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Wooden spoon
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Sieve