Skin and fillet the haddocks, cut the fish into neat pieces, and put the bones in a saucepan with half a pint of water and a little salt to make stock. Melt the butter in a saucepan, and fry the onion and apple chopped, with the curry powder and rice Hour, for a few minutes ; pour on the fish stock strained, stir until boiling, skim, and simmer until the onions are soft and pulpy. Lay in the pieces of fish and cook gently for ten or fifteen minutes. Add the cream and lemon- juice. Lift out the fish,, being careful not to break it, on to a hot dish, and pour the sauce over. Serve with a wall of boiled rice (page 137) around it. TO CURRY FISH. 2 haddocks. 1 onion. 1 apple. 4 pint fish stock. 1 dessert-spoonful curry Salt. 1 lb. rice. 1 oz. butter, i oz. rice flour. 1 table-spoonful cream. Lemon-juice. powder. CURRIED OYSTERS — EGGS — DRESSING VEGETABLES. 83 TO CURRY OYSTERS. 25 oysters. 1 oz. butter. 1 dessert-spoonful curry powder✪ Curry Fish. 1 small onion. J gill white stock. 1 apple. Lemon-juice. Salt. 2 oz. rice. Blanch and heard the oysters, leaving them in their own liquor. Mince the apple and onion, and brown them in a stew-pan, with the butter and curry powder. Then add the stock and the oysters with their liquor, and keep the pan moving over the fire until the oysters are covered in a thick sauce. Season with salt and lemon-juice. Turn them on to a hot dish, and serve with rice separately. Any fish may be curried in the same manner, if cut in moderately-sized pieces. TO CURRY EGGS. 6 eggs. 2 oz. butter. 1 apple. 2 onions. ?, pint stock. 1 dessert-spoonful curry \ gill cream. powder. 1 dessert-spoonful rice flour. Boil the eggs hard, and put them aside to become cold. Put the butter and curry powder into a stew-pan, and shake them over a clear fire for a few minutes ; throw in the onions and apple finely minced, and fry them gently till tolerably soft ; add to them by degrees the stock, and stew slowly till they are reduced to a pulp. Mix smoothly the cream and rice flour ; stir this into the curry, and simmer for five or six minutes. Cut the eggs into slices, and lay them in the sauce for a few minutes to get hot. Lift them carefully on to a hot dish, pour the sauce over and serve hot, with boiled rice (page 137). DRESSING VEGETABLES. All vegetables ought to be cooked as soon after being gathered as possible, and, excepting spinach and potatoes, should be boiled in a large quantity of water, to carry off any rankness of flavour. They should be served as soon as dressed, and not permitted to lie a moment in the water 81 GREEN VEGETABLES — GREEN PICAS— ASPARAGUS. after they arc ready for dishing. The time required for boil- ing vegetables depends on their age, freshness, and size. Pass a fork through the stem, and feel if they are soft. Potatoes ought not to be dressed in a saucepan used for any other purpose. A potato saucepan discolours everything dressed in it. TO BOIL GREEN VEGETABLES.

AI-modernized reading of the original text

Skin and fillet the haddocks, cut the fish into neat pieces, and put the bones in a saucepan with half a pint of water and a little salt to make stock. Melt the butter in a saucepan, and fry the onion and apple chopped, with the curry powder and rice Hour, for a few minutes ; pour on the fish stock strained, stir until boiling, skim, and simmer until the onions are soft and pulpy. Lay in the pieces of fish and cook gently for ten or fifteen minutes. Add the cream and lemonjuice. Lift out the fish, being careful not to break it, on to a hot dish, and pour the sauce over. Serve with a wall of boiled rice (page 137) around it. TO CURRY FISH. 2 haddocks. 1 onion. 1 apple. 4 pint fish stock. 1 dessert-spoonful curry Salt. 1 lb. rice. 1 oz. butter, i oz. rice flour. 1 table-spoonful cream. Lemon-juice. powder. CURRIED OYSTERS — EGGS — DRESSING VEGETABLES. TO CURRY OYSTERS. 25 oysters. 1 oz. butter. 1 dessert-spoonful curry powder. 1 small onion. J gill white stock. 1 apple. Lemon-juice. Salt. 2 oz. rice. Blanch and heard the oysters, leaving them in their own liquor. Mince the apple and onion, and brown them in a stew-pan, with the butter and curry powder. Then add the stock and the oysters with their liquor, and keep the pan moving over the fire until the oysters are covered in a thick sauce. Season with salt and lemon-juice. Turn them on to a hot dish, and serve with rice separately. Any fish may be curried in the same manner, if cut in moderately-sized pieces. TO CURRY EGGS. 6 eggs. 2 oz. butter. 1 apple. 2 onions. ?, pint stock. 1 dessert-spoonful curry \ gill cream. powder. 1 dessert-spoonful rice flour. Boil the eggs hard, and put them aside to become cold. Put the butter and curry powder into a stew-pan, and shake them over a clear fire for a few minutes ; throw in the onions and apple finely minced, and fry them gently till tolerably soft ; add to them by degrees the stock, and stew slowly till they are reduced to a pulp. Mix smoothly the cream and rice flour ; stir this into the curry, and simmer for five or six minutes. Cut the eggs into slices, and lay them in the sauce for a few minutes to get hot. Lift them carefully on to a hot dish, pour the sauce over and serve hot, with boiled rice (page 137). DRESSING VEGETABLES. All vegetables ought to be cooked as soon after being gathered as possible, and, excepting spinach and potatoes, should be boiled in a large quantity of water, to carry off any rankness of flavour. They should be served as soon as dressed, and not permitted to lie a moment in the water 81 GREEN VEGETABLES — GREEN PICAS— ASPARAGUS. after they arc ready for dishing. The time required for boiling vegetables depends on their age, freshness, and size. Pass a fork through the stem, and feel if they are soft. Potatoes ought not to be dressed in a saucepan used for any other purpose. A potato saucepan discolours everything dressed in it. TO BOIL GREEN VEGETABLES.

Records on this page

Curry FishCurry OystersCurry Eggs

Chambers's cookery for young housewives