Put into a pan four good-sized onions, sliced, and two peeled apples, with a quarter of a pound of butter, the same of lean, ham, a blade of mace, four peppercorns, two bay-leaves, two sprigs of thyme; stir them over a moderate fire until the onions become brown and tender, then add two table-spoonfuls of the best curry powder, one of vinegar, two of flour, a teaspoonful of salt, one of sugar; moisten it with a quart of broth or milk, or even water, with the addition of a little glaze; boil till in a palp, and adhering rather thickly to the back of the spoon; pass all through a fine sieve or tammy; give it another boil for a few minutes, put it in a basin, and use when required. Any kind of meat, poultry, and fish, or parts of game, are excellent warmed in this sauce, and served with well boiled and dry rice. I have kept this sauce in a cool place in the winter for a month, boiling it now and then. The quantity of powder may be omitted, and a spoonful of curry paste used, or some mangoes.