This can be had ready prepared at most druggists, and it is much less trouble to purchase it than to make it at home.
CURRY SAUCE.
One tablespoonful of butter, one of flour, one teaspoonful of curry powder, one large slice of onion, one large cupful of stock, salt and pepper to taste. Cut the onion fine, and fry brown in the butter. Add the flour and curry powder. Stir for one minute, add the stock and season with the salt and pepper. Simmer five minutes; then strain and serve. This sauce can be served with a broil or sauté of meat or fish.
TO BROWN BUTTER.
Put a lump of butter into a hot frying pan and toss it about until it browns. Stir brown flour into it until it is smooth and begins to boil. Use it for coloring gravies, and sauces for meats.
TO BROWN FLOUR.
Spread flour upon a tin pie-plate, set it upon the stove or in a very hot oven, and stir continually, after it begins to color, until it is brown all through.
Keep it always on hand; put away in glass jars covered closely. It is excellent for coloring and thickening many dishes.
TO MAKE MUSTARD.
Boil some vinegar; take four spoonfuls of mustard, half of a teaspoonful of sugar, a saltspoonful of salt, a tablespoonful of melted butter; mix well.