Recipe: Curry Sauce a Brazil

  •  2 ounces Brazil nuts.
  •  2 ounces butter.
  •  ½ ounce brown flour.
  •  3 ounces tomatoes.
  •  1 teaspoon salt.
  •  4 teaspoons curry powder.
  •  ½ pint brown stock.
  •  3 onions sliced.

Shell the nuts and pound them in a mortar. Fry the onions in one and a half ounces of butter until slightly brown; add the nuts, salt, curry powder, stock, and tomatoes sliced; simmer for one hour. Strain and thicken with half an ounce each of butter and brown flour mixed.

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