CURRY SAUCE

6 onions
1 tablespoonful curry powder
Flour or Arrowroot
2 oz. butter
1 pint gravy or stock

Peel and slice 6 large onions.  Put 2 oz. of butter into a pan, add the onions and let them stew without browning.  Add a good tablespoonful of curry powder and mix them all together.  Then moisten them with a pint of gravy or stock and stir the mixture for 20 minutes.  Put through a sieve and thicken it with flour or arrowroot if necessary.

Three apples sliced or diced—or a few raisins added to the onions, is an improvement.   This sauce is used for curried vegetables or fish.