Curry Sauce
One tablespoon of butter; two teaspoons of chopped onion; one teaspoon of flour; one teaspoon of curry powder; one pint of beef broth or water; one-eighth saltspoon of salt. This sauce is used as a basis for many dishes. Cold meat or fish, canned salmon or lobster, shrimps or oysters, all may be heated in this sauce and a great variety of dishes is thus made possible. Have the butter hot and fry in it the chopped onion until a delicate brown, then add the curry powder. Simmer for ten minutes and then stir into it the flour that has been rubbed smooth in a tablespoon of cold water. When thickened slightly, strain and it is ready to use. Shrimps, if using the canned fish, should be rinsed off with cold water and added to the sauce. Heat to boiling and season with three tablespoons of orange juice. For fish curry, add to the sauce any cooked fish, taking care that it does not break into small pieces, as this makes an unattractivelooking dish. Serve very hot.