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Curry Sauce

Peel and slice one small onion, scrape and slice a small carrot, and fry both in half an ounce of butter till the onion is a light brown colour; add a table-spoonful of curry powder, and stir for a few seconds. Next add a small sour apple, peeled, cored, and chopped; moisten with half a gill of tomato puree, and one gill of Espagnole sauce, and boil for a few minutes. Season to taste, and stir in last of all a finely-chopped French gherkin. Strain, and bottle. Probable cost, 1s.