deleted attempts to post images. Frustrating.
I ended up using OCR image to text conversion.
I was trying to upload simple images of this recipe, from a book published in 1970, that very much resembles your mum's handwritten one KB. It is the recipe I always use to make Curried Sausages. I boil about 500 g of thick sausages, allow them to cool slightly and then cut them into rondelles before adding to the sauce. Comfort food extraordinary. (I usually make a double batch.)
CURRY AND RICE
INGREDIENTS
250 g cooked meat
1 apple
1 onion
1 tablespoon fat
1 tablespoon sultanas
1 teaspoon salt
1 pinch pepper
1 tablespoon sugar
2 teaspoons curry powder
1 tablespoon plain flour
1 cup stock or water
1 teaspoon lemon juice
1 cup rice (boiled) (see p. 7)
METHOD
1. Cut meat into small pieces, removing all fat and gristle.
2. Cut apple and onion into dice.
3. Heat fat in a saucepan.
4. Fry the onion and apple.
5. Add all the dry ingredients except meat and rice, and stir for one minute over heat.
6. Add water or stock and stir till boiling.
7. Simmer gently for 15 minutes.
8. Add the meat and lemon juice and allow to simmer in the sauce till meat is thoroughly heated, about 10
minutes.
9. Serve on a hot plate, and arrange rice round the curry and garnish with thin half slices of lemon, standing
the lemon up.
10. Grate the yolk of a hard-cooked egg over the rice, or sprinkle with chopped parsley.