CURRY SAUCE
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 ½ cup of strong vegetable stock or water, and let cook gently for five minutes; pour on another ½ 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.