4 c. gravy
2 tsp. sugar
4 Tbsp. vinegar
2 Tbsp. jam or jelly
leftover meat (roast, chicken, turkey)
4 Tbsp. milk
Add first 4 ingredients to first mixture and simmer.
When the curry is suited to taste, add meat, cut up into small pieces and allow the curry to simmer on side of stove until required for the table. The longer the curry simmers, the better it is, but care must be taken not to let it burn. About 10 minutes before serving, add the milk.
Serve over hot, steamy rice. Top with some of the
grated carrots chopped nuts
chopped green peppers
chopped boiled eggs raisins