East Indian Curry Sauce

CJAY's Note:

This recipe comes from a little book called ABC Jiffy Cookery. I've had it for over 50 years. I haven't tried any of the recipes yet. I'm putting them here so I can find them easier.

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Serves: 6

Yield: 1.0 recipe

• 2 tablespoons butter
• 1 tablespoon onion powder
• ¾ tablespoon arrowroot
• 1 tablespoon curry powder
• 1 teaspoon seasoning salt
• ¼ teaspoon salt
• 1 dash black pepper
• 1 ½ cups milk
• 1 egg , well beaten

Directions:

1. Melt butter over low flame in top of doulble boiler. Add onion powder and saute 1 minute. Remove from flame. Mix arrowroot, curry powder, seasoned salt, salt, and pepper; blend with butter and onion powder. Combine milk and egg; add to blend. Place over boiling water, stirring constantly until thickened.
2. Note: To this sauce add 2 cups of any of the following; cubed cold roast, lamb, shrimp, chicken, crab, hard-boiled eggs. Serve with steamed white rice, and the usual relishes such as chutney, grated cocoanut, almonds or peanuts, chopped hard-boiled eggs, crisp bacon, finely chopped raw onions.