Curry Sauce

For really good curried hard-boiled eggs, or for curried prawns, make a thickened curry sauce, as follows.


  • pints ( dl.) good well-seasoned stock
  • 2 oz. (60 g.) butter
  • oz. (45 g.) flour
  • spices as above
  • salt


Melt the butter in a saucepan. Stir in the flour. When amalgamated, stir in the ground spices and add the stock. Stir well, boil for 3 minutes, add a little salt and taste. Pour this over the warm hard-boiled eggs, which should have been cut in halves crossways, and a small slice cut from the bottoms, so that they will stand in a flat dish. For a prawn curry, gently stir the prawns into the sauce and allow to boil for half a minute only.

Chicken or beef curry may be made in the same way as lamb or pork. Most curries are improved by the addition of raisins or sultanas, which give them a slight sweetness and variety of texture.

Diced cooking apples are also good cooked for 20 minutes with the meat; if they are included in the curry, they should not be served as an accompaniment.