-clear in quarter cup butter Salt to taste Stew a cup of dried apricots until soft, and put through a food mill. Add water to make 1.5 cups, then add vinegar, curry powder and onion. Salt to taste. If not hot enough, add a dash of Tabasco or cayenne. Marinate 1 to 4 cm cubes of pork or lamb or mutton in this for dozen hours, then broil. Use marinade for basting and sauce. From "The Complete Book of Outdoor Cookery" by James A. Beard and Helen Evans Brown. Hayward Daily Review. 0.077777777777778