Peel and cut in slices a large onion, some carrot, turnip, two apples,
and two ounces of lean ham; put them into a stewpan with two cloves, a
blade of mace, a bay-leaf, sprig of thyme, parsley, and one ounce of
butter; put the stewpan over a slow fire, stir them round occasionally
until they become slightly browned, then add a good tablespoonful of the
best curry powder, mix it well, then add ten of consommé (No. 134) and
eighteen of demi-glace (No. 9), boil altogether, then rub it through a
tammie; put it in another stewpan, place it again upon the fire, skim it
well, and reduce it until it adheres to the back of the spoon, when add
a little sugar and cayenne if required, but that must depend entirely
upon taste.