Ingredients 1 1/2 md onion, minced 3 each stalks celery, chopped 2 each apples, minced 1/4 cup salad oil, or shortening 2 teaspoon curry powder 1 teaspoon salt 1/8 teaspoon pepper 1/4 teaspoon ginger 1/4 teaspoon tabasco sauce 1/2 tablespoon worcestershire sauce 2 cup stock, or bouillon 1/8 cup flour 2 pound cooked elk, or deer, cubed 1 cup cream, or canned milk 1 each egg yolk, well beaten 3 cup boiled rice
Directions: Saute onions, celery and apples in oil until slightly brown. Stir in curry powder and simmer 5 minutes. Add remaining seasonings and stock and cook 20 minutes. Stir in flour mixed with water and cook 5 minutes, stirring until thickened. Remove from heat and allow to stand one hour. Reheat and add cooked meat, cream or milk, and egg yolk just before serving. Heat to boiling point, stirring constantly. Serve over rice.