CURRY SAUCE (1)

3 English onions
1 carrot
1 good cooking apple
1 teaspoonful of curry powder
1/2 oz. of butter
1 dessertspoonful of Allinson fine wheatmeal
salt to taste

Chop up the onions, carrot, and apple, and stew them in 3/4 pint of water until quite tender, adding the curry and salt. When quite soft rub the vegetables well through a sieve; brown the meal in the saucepan in the butter, add the sauce to this, and let it simmer for a few minutes; add a little more water if necessary.