No. 161 Curry Sauce
½ pint soaked lentils.
1 shalot or small onion.
1 small turnip.
1 teaspoon curry powder.
1 small carrot.
1 pint water.
½ teaspoon salt.
1 ounce each flour and butter.
Slice the vegetables and boil them with the lentils for one hour, add salt and strain; mix the flour, butter, and curry powder well on a plate, place in an enamelled saucepan, pour in the liquor, and stir until it boils.
Note.—This sauce is suitable for curried eggs, savoury rice balls, etc.