Categories: Pork, Lamb, Ceideburg 2 
      Yield: 6 servings 
  
      1 c  Dried apricots 
           Water 
    1/4 c  Vinegar 
      2 tb Curry powder 
      2 c  Onions, chopped and cooked 
           -clear in 1/4 cup butter 
           Salt to taste 
  
  Stew a cup of dried apricots until soft, and put through a food mill. 
  Add water to make 1 1/2 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 1 1/2 inch cubes of pork or lamb or mutton in 
  this for 12 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.  7/1/90 
   
  Posted by Stephen Ceideburg July 27 1990.