CURRY SAUCE
Two ounces of butter, 4 ozs. onion, 1 or 2 tomatoes, ¹⁄₂ a sweet apple, 2 teaspoonfuls sweet chutney, 1 dessertspoonful curry powder, 1 dessertspoonful flour, 1 teaspoonful tarragon vinegar (or lemon-juice), ³⁄₄ pint brown vegetable stock.
Method.—Slice the onion, tomatoes, and apple and fry in the butter until the onion begins to show signs of becoming a golden colour; then add the curry powder, and draw the pan to a cooler part of the stove, and let the contents simmer for twelve minutes. At the end of the time stir in the flour, taking care no lumps form, and when it is smoothly mixed with the butter, pour in the stock gradually, and stir until the sauce has boiled and thickened, then add the chutney and tarragon vinegar, and let it simmer for half an hour, when it should be passed through a gravy strainer into a basin (rubbing the ingredients through with the back of a small wooden spoon) to be re-heated when required.