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Curry Sauce

Peel and slice four onions and two apples, place in a stewpan; add four ounces of butter, six peppercorns, a sprig of thyme, two bay leaves and a blade of mace, and brown the onions over a moderate fire. Mix two tablespoonfuls of curry powder with two tablespoonfuls of flour, and stir it in with the onion mixture; then add one quart of white stock and half a pint of white sauce; season with salt and half a teaspoonful of moist sugar and boil for a quarter of an hour, stirring constantly; strain it through a sieve into another stewpan, boil again, skim, and use when required.