Curry Sauce for Lamb
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)[Drawings by Andrew Warhol]
4 tbsp buttrer or margerine
1/4 cp sifted flour
1 1/2 tbsp curry powder
2 1/2 cps milk, scalded
1 1/2 cps lamb stock or pan gravy
1 - Melt butter or margerine in top part of couble boiler.
2 - Stir in flour and curry powder smoothly.
3 - Stir constantly over direct heat until mixture is smooth.
4 - Set pan over hot watrer.
5 - Add milk and stir constantly until thickened.
6 - Let boil 1 or 2 minutes.
7 - Add meat stock or gravy, stirring well until mixed and smooth.
8 - When hot and steaming, pour over hot cooked lamb in serving-size pieces, or reheat cold lamb in curry sauce.
Makes about 4 cups sauce, enough for 6 or more servings lamb and hot rice
Lamb is of such assertive flavor we usually have it roasted, hot
and only occasionally serve it cold, sliced the following day. Instead
I cube leftover lamb and deep freeze it for use on one of those busy
days when dinner getting becomes a problem. To use the frozen lamb
cubes in the above recipe, remove from freezer, heat in bouillon
(bouillon cube and boiling water) until tender and hot. Drain. Combine
with curry sauce.