Curry Sauce
Put three ounces of curry powder, a small piece of garlic, one button onion, chopped fine, a drachm each of mace and nutmeg, half an ounce of dried lemon peal in a glass jar and pour over three pints of vinegar. Cork securely for ten days, strain and bottle. A very small quantity of this sauce will impart a piquant flavor to soup, gravies and entrees.