CURRY SAUCE (BROWN)

2 tablespoonfuls of Allinson fine wheatmeal
1 oz. of butter (or oil)
1 teaspoonful of curry powder
1 English onion chopped fine
1 good tablespoonful of vinegar
a pinch of mint and sage
and salt to taste.

Fry the onions in the butter until nearly brown, add the meal, and brown; add as much water as required to make the sauce the consistency of cream; add the curry, vinegar, and seasoning. Let the whole simmer for 5 to 10 minutes, strain the sauce, return to the saucepan, beat it up, and serve.