No. 27 Yellow Curry Sauce (for Vegetables, Fish, etc.)
Slice one onion, one large spoonful of chopped-up ham (fresh, best) or nice corned beef (cooked), one green capsicum cut in quarters, one small teaspoon of saffron powder, pinch of cayenne pepper if preferred hot Curry, half-pint of milk, salt to taste. Now put all these into a clean stew-pan and set on fire for twenty minutes or more, simmer gently, and let it reduce to half-pint. When serving add few drops of lemon juice and a large spoon of cream. The above Curry Sauce is very nice for fish and vegetables. If it is cooked up vegetable or fish, just add ten minutes before serving. If it is fresh vegetable or fish, to be cooked in the sauce from the beginning; see their separate headings. The above Curry only second to a moley made of fish or fowl.