- 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.
New Vegetarian Dishes, by Mrs. Bowdich (Year 1892)