Peel four large onions and two apples, slice, and put them into a
stewpan, with a quarter of a pound of butter, a blade of mace, six
peppercorns, a sprig of thyme, parsley, and two bay-leaves; stir them
over a moderate fire until the onions become brown and tender, then add
two tablespoonfuls of the best curry-powder, and two of flour; mix it
well in, then add half a pint of white sauce (No. 7), and a quart of
white stock; season with a little salt, and half a teaspoonful of sugar;
boil it a quarter of an hour, keeping it stirred, then rub through a
tammie; put it into another stewpan, boil it up, skim and use it where
required. Mangoes or curry paste may be used, but then you only require
one spoonful of curry powder.