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Curry Sauce

Brown in a saucepan to a good golden colour in one ounce butter one medium-sized, sound, chopped-up onion; add one once lean, finely chopped ham, half branch of the white part of celery chopped, half-chopped green pepper, one sprig thyme, one clove, ten whole black peppers and half a sliced leek. Mix thoroughly with the wooden spoon while cooking for five minutes. Season with two saltspoons salt, adding one liberal teaspoon good curry powder and half a tablespoon flour. Mix well, then pour in a good half pint boiling water (if consomme or chicken broth is at hand, use it in place of the water). Gently mix again and allow to slowly cook for eighteen minutes, meanwhile lightly stirring at the bottom occasionally. Dilute one egg yolk in a tablespoon cream and add it to the curry sauce; mix well, but do not allow to boil again. Strain through a sieve into another saucepan. N. B. Unless otherwise mentioned, a "tablespoon flour" means to be about a level, not a heaping, tablespoonful.