Food For Thought CURRY SAUCE

Press, Volume CIV, Issue 30887, 21 October 1965, Page 2

Food For Thought CURRY SAUCE

(By

Alan Tremain)

I have been asked for a recipe for a cuny sauce that may.be stored in a jar and used when required. This one should meet the request. If you are using cooked meat or

poultry, slice it and only heat it through in the sauce for about 15 minutes. You will need: loz beef dripping 1 chopped small apple ioz curry powder i pint beef stock j teaspoon sugar 1 dessertspoon gooseberry or plum jam 1 tablespoon minced onion loz flour loz sultanas Salt to taste 1 dessertspoon lemon juice 1 quartered, peeled tomato

Method.— -Melt dripping in a shallow saucepan, add onion and' fry over moderate heat. Stir occasionally for four minutes, then add the apple. Fry together till the onion is clear. Sprinkle in curry powder and flour. Blend in the stock and stir in all the other ingredients. Bring to the boil and let it simmer a few minutes. Pour into a sterilised airtight jar. If you have no stock, dissolve a meat cube in water, according to directions, and use instead.