3 tb Butter

1 Clove Garlic, Crushed

2 md Onions, Chopped

3 To 4 Tsps Curry Powder

3 c Brown Stock (See Stocks)

2 ts Worcestershire Sauce

1 tb White Wine Vinegar

2 tb Unbleached Flour

1/4 c Muscat Raisins plumped in

1/2 cup of boiling water Use this pungent sauce for chicken and lamb. The stronger the curry powder used, the more bite the final dish will have. Add a dried red pepper or two, if you like fiery hot flavors. for 10 minutes and drained. Salt And Freshly Ground Black Pepper, To Taste Melt the butter in a large heavy saucepan over medium heat. Add the garlic and onions and saute until transparent, about 5 to 6 minutes. Stir in the curry powder, stock, Worcestershire sauce,and vinegar and simmer over low heat for 15 to 20 minutes. Blend the flour with little cold water until smooth and then stir into the sauce and simmer until thickened, about 6 minutes. Add the raisins and season with salt and pepper to taste. Simmer one minute longer and serve immediately. Yield: About 2 cups of sauce. From The Complete Book Of Sauces by Sallie Y. Williams