CURRY SAUCE (BROWN).

2 tablespoonfuls of Allinson fine wheatmeal, 1 oz. of butter (or oil), 1 teaspoonful of curry powder, 1 English onion chopped fine, 1 good tablespoonful of vinegar, a pinch of mint and sage, and salt to taste.  Fry the onions in the butter until nearly brown, add the meal, and brown; add as much water as required to make the sauce the consistency of cream; add the curry, vinegar, and seasoning.  Let the whole simmer for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it up, and serve.

EGG CAPER SAUCE.

The same as “Egg Sauce,” adding 1 tablespoonful of finely chopped capers before the egg is stirred in, and which should simmer a few minutes.

EGG SAUCE.

3/4 pint of half milk and water, 1 egg, 1 teaspoonful of Allinson cornflour, juice of 1/2 lemon, 1/2 oz. of butter, pepper and salt.  Boil the milk and water, add the butter and seasoning.  Thicken the sauce with the cornflour; beat the egg up with the lemon juice.  Let the sauce go off the boil; add gradually and gently the egg, taking care not to curdle it.  Warm up the sauce again, but do not allow it to boil.

EGG SAUCE WITH SAFFRON.

1/2 pint of milk and water, 1 egg, 1 teaspoonful of cornflour, a pinch of saffron, pepper and salt to taste.  Boil the milk and water with the saffron, and see that the latter dissolves thoroughly.  Add seasoning, and thicken with the cornflour; beat up the egg, and after having allowed the sauce to cool a little, add it gradually, taking care not to curdle the sauce.  Heat it up, but do not let it boil.  To easily dissolve the saffron, it should be dried in the oven and then powdered.

FRENCH SAUCE.

1 oz. of butter, 2 oz. each of carrot, turnip, onion, or eschalots, 1 tablespoonful of vinegar, 1 dessertspoonful of Allinson fine wheatmeal, pepper and salt to taste, a little thyme.  Chop the vegetables up fine, and fry them in the butter, adding the thyme.  When slightly browned add 3/4 pint of water, into which the meal has been rubbed smooth.  Stir the sauce until it boils, then add the vinegar and seasoning.  Let all simmer for 1/2 an hour, rub the sauce through a sieve, return it to the saucepan, boil up, and serve.

FRIED ONION SAUCE.

Chop fine an onion, fry, add Allinson fine wheatmeal, and make into a sauce like brown gravy.

HERB SAUCE.

Make like “Brown Gravy,” and add mixed herbs a little before serving.

HORSERADISH SAUCE.

1/2 pint of water, 2 tablespoonfuls of grated horseradish, 1 dessertspoonful of Allinson fine wheatmeal, 1/2 oz. butter, salt to taste.  Boil the water, butter, and horseradish for a few minutes, add salt, and thicken the sauce with the meal rubbed smooth in a little cold water; cook for two minutes, and serve.