Curry Sauce Recipe

1/2 pint soaked lentils.

1 shalot or small onion.

1 small turnip.

1 teaspoon curry powder.

1 small carrot.

1 pint water.

1/2 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.

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