1 15 oz tin tuna
1 8 oz tin mushrooms
2 sliced onions
1 tblspn flour
1 tblspn margarine
1 desspn curry powder
1 desspn sugar
1 desspn sultanas
1 desspn chutney
1 small apple
2 cups stock (2 desspns Gravox)
1 teaspn salt
1/2 teaspn pepper
Method: Place shortening in fry pan and melt over low heat, add onions and apple and fry until lightly brown. Stir in flour, sugar, curry powder, mushrooms, salt and pepper and cook one minute. Add stock and stir until mixture boils. Add drained tuna, chutney and sultanas. Reheat.
Source: Recipes tested by time... Centenary Cookery Book from 1840 (The Historical Society of Woodville, 1980), p.6.
