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