From jane.willis@ntlworld.com Tue Oct 16 13:52:43 2001
Date: Tue, 16 Oct 2001 05:16:04 +0100
From: Jane Willis <jane.willis@ntlworld.com>
Newsgroups: uk.food+drink.indian
Subject: curries through the ages 7 (I think)

1952 and things start to turn seriously nasty..... for anybody getting
nostalgic about school dinner curries, this is for you!  You were supposed
to reheat leftover coked meat in this sauce.....

from Pearce Duff's Recipe book

CURRY SAUCE

˝ pint stock or vegetable water
1 oz margarine
˝oz "The Orient" curry powder
1 level tablespoonful Pearce Duff's Dried Onions (previously soaked)
1 chopped apple
salt
pepper
˝ oz Pearce Duff's cornflour
lemon juice
1 dessertspoonful chutney
1 desserspoonful sultanas

1. Melt the fat, add the cornflour and cook until a light brown colour. Add
the chopped apple, "The Orient" curry powder, salt, pepper, lemon juice and
sultanas.
2. Add the stock, bring slowly to simmering point, add the drid onions, and
simmer gently for ˝ hour.

Jane