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pint water.
2 teaspoons of curry powder.
Salt to taste.
Slice and fry the onion in b.u.t.ter until nicely brown, then stir in the flour and curry powder, and mix all well together; add water and salt, and boil for ten or fifteen minutes, stirring very frequently. Strain before serving.
No. 163.--Curry Sauce a Brazil.
2 ounces Brazil nuts.
2 ounces b.u.t.ter.
ounce brown flour.
3 ounces tomatoes.
1 teaspoon salt.
4 teaspoons curry powder.
pint brown stock.
3 onions sliced.
Sh.e.l.l the nuts and pound them in a mortar. Fry the onions in one and a half ounces of b.u.t.ter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of b.u.t.ter and brown flour mixed.
No. 164.--German Sauce.
pint sauce Tournee No. 182.
The yolks of 2 eggs.
Strain the yolks and add them to the sauce; stir carefully over a moderate heat until it simmers, but on no account must it boil or the eggs will curdle. When it thickens (about one minute) it is done. This is a very rich sauce.
No. 165.--Haricot Bean Sauce.
1 pint soaked haricot beans.
1 pints water.
1 onion.
ounce each flour and b.u.t.ter.
teaspoon salt.
teaspoon mixed herbs.
1 inch cinnamon.
1 dozen peppercorns.
Boil altogether for two hours (excepting salt, which must be added later), the seasonings being tied up in a little piece of muslin so as to be easily removed; strain and thicken with the paste of flour and b.u.t.ter, stirring over the fire until it boils.
No. 166.--Lentil Sauce.
pint soaked lentils.
pint water.
pint tomato juice.
1 onion.
1 teaspoon salt.
24 peppercorns.
A pinch of mixed herbs.
ounce flour.
ounce b.u.t.ter.
Simmer the lentils with the peppercorns, herbs, and onion sliced, for about twenty minutes; add the tomato juice and salt; simmer for another twenty minutes. Strain, and thicken with the flour and b.u.t.ter.
No. 167.--Lentil Sauce.
1 pint soaked lentils.
1 pints water.
1 small onion.
ounce flour.
ounce b.u.t.ter.
teaspoon salt.
1 dozen peppercorns.
1 small blade of mace.
Place the lentils in a stewpan with the water and the onion (cut in four), peppercorns, and mace, tied up in a small piece of muslin. Boil three-quarters of an hour, remove the flavourings, add salt, and simmer for another quarter of an hour. Strain, rinse the stewpan, pour back the sauce, and thicken with the b.u.t.ter and flour.
Note.--The lentils should not be thrown away, but are just ready for converting into sausages, etc.
No. 168.--Lentil Sauce.
1 pints water.
pint soaked lentils.
3 carrots.
1 turnip.
3 onions.
2 tomatoes.
teaspoon salt.
1 ounce b.u.t.ter.
ounce flour.
Slice the vegetables, and boil with the lentils for two hours. Strain and thicken with the flour and b.u.t.ter.
No. 169.--Mint Sauce.
4 tablespoons of chopped mint.
2 tablespoons of sugar (or a little less).
1 gill vinegar.
Wash and pick over the mint, which must be quite fresh, and chop it rather fine; then place in a mortar, add the sugar, and pound well together until thoroughly incorporated; stir in the vinegar, and pour into the sauce-boat or jar.
Note.--A covered receptacle should be used, and the sauce is improved by being made some hours before required.
