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.
The Allinson Vegetarian Cookery Book, by Thomas R. Allinson (Year 1915)