ock or water and let the whole
simmer till the vegetables are quite tender, then add a tea-spoonful of
Captain White's curry paste and a dessertspoonful of curry powder; now rub
the whole through a wire sieve, and take care that all the vegetables go
through. It is rather troublesome, but will repay you, as good curry sauce
cannot be made without. The curry sauce should be sufficiently thick owing
to the vegetables being rubbed through the wire sieve. Should therefore
the onions be small, less water or stock had better be added. Curry sauce
could be thickened with a little brown roux, but it takes away from the
flavour of the curry. A few bay-leaves may be added to the sauce and
served up whole in whatever is curried. For instance, if we have a dish of
curried rice, half a dozen or more bay-leaves could be added to the sauce
and served up with the rice.

There are many varieties of curry. In India fresh mangoes take the part of
our sour apples. Some persons add grated cocoanut to curry, and it is well
worth a trial, although on the P. and O. boats the Indian curry-cook mixes
the curry fresh every day and uses cocoanut oil for the purpose. In some
parts of India it is customary to serve up whole chillies in the curry, but
this would be better adapted to a stomach suffering from the effects of
brandy-pawnee than to the simple taste of the vegetarian.


DUTCH SAUCE.--This is very similar to Allemande Sauce. Take half a pint of
good butter sauce, make it thoroughly hot, add two yolks of eggs, taking
care that they do not curdle, a little pepper and salt, a suspicion of
nutmeg, and about a tablespoonful of tarragon vinegar. Some persons
instead of using tarragon vinegar add a little lemon juice, say the half of
a fresh lemon to this quantity, and half a dozen fresh tarragon leaves,
blanched--that is, dipped for a few seconds in boiling water--and then
chopped very fine. The tarragon vinegar is much the simplest, as it is
very difficult to get fresh tarragon leaves unless one has a good g