Cut up the onion, apple, or rhubarb into small pieces and put
them into a saucepan with the butter or fat, and let them fry till
they are brown. Then stir the curry powder and flour to them.
Add the salt and pepper, and stir in gradually one pint of water
or fish liquor. Let this all boil up and simmer gently for half an
hour. Just at the last, stir in the lemon juice or vinegar. Then
strain it, returning it to the saucepan with the one pound of fish
cut up into nice pieces, to get hot through. If you have no cold
fish, but cook some on purpose to curry, boil it in one pint of
water, and use this water to make the curry of. Serve the curry
in a border of boiled rice.
Dried Haddocks.
These fish should be scalded before they are cooked.✪ Dried Haddocks Put a
dried haddock into a basin or a pie-dish, and pour boiling water
over it. Let it soak in this for about five minutes, then take it
out of the water and skin it ; dry it in a clean cloth, put it on a
buttered tin, cover it with buttered paper, and bake it in the oven
for about ten minutes. When it is cooked, strain over it the liquor
left on the tin in which it was baked ; put a little piece of cold
butter on it, and serve.
Dried Haddock and Tomatoes.
Ingredients.
One dried Haddock.
One small Onion.
Two Tomatoes.
One ounce of Butter.
Pepper and Salt and Parsley✪ Dried Haddock and Tomatoes.
Soak the fish for three or four hours, then skin it, take out
all the bones and break up the fish into flakes. Slice the onion
and tomatoes, chop up the parsley, sprinkle with pepper and salt
and cook all in the butter till quite soft ; then add the fish and
cook for ten minutes longer. Dish up in a border of boiled rice
or mashed potato.
1 7
Fish Pasties and Patties.
Ingredients.
One pound of Fish.
Half pound of Potatoes.
One teaspoonful of chopped Parsley.
One teaspoonful of chopped Onion.
A little Sweet Herbs.
One pound of Flour.
Five ounces of Fat.
One teaspoonful of Baking-powder✪ Fish Pasties and Patties.
First make the paste. Rub the fat well into the flour, then add
the baking-powder, a pinch of salt, and enough cold water to mix
it into a stiff paste. Flour a board and roll out the paste two or
three times, then cut it out into round pieces with a saucepan-lid
or a cutter. Cut up the fish and potatoes into small pieces and
place a little fish and potato on each piece of paste, sprinkle over
this a little of the chopped parsley, onion, herbs, pepper and salt,
and a few drops of fish liquor. Wet round the edge of the paste
with cold water, fold it over and pinch the two edges together in
plaits. Put these pasties on a baking sheet into the oven and
bake for about half an hour. The same ingredients will make
patties. For these roll the paste out thin, line some patty-pans
with it, fill them with the fish, potato, and seasoning as above,
cover over neatly with paste and bake about half an hour.
Fish Pie with Potato Crust.
Ingredients.
One pound of cold Fish.
Pepper and Salt.
One and a half pounds of cold Potatoes.
One ounce of Dripping.
Two tablespoonfuls of Milk✪ Fish Pie with Potato Crust.
Artizan recipes
1896Page 35 · 4 recipe records on this page
Presented as published in 1896. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation, not the original instructions.
AI-modernized reading of the original text
Cut up the onion, apple, or rhubarb into small pieces and put them into a saucepan with the butter or fat, and let them fry till they are brown. Then stir the curry powder and flour to them. Add the salt and pepper, and stir in gradually one pint of water or fish liquor. Let this all boil up and simmer gently for half an hour. Just at the last, stir in the lemon juice or vinegar. Then strain it, returning it to the saucepan with the one pound of fish cut up into nice pieces, to get hot through. If you have no cold fish, but cook some on purpose to curry, boil it in one pint of water, and use this water to make the curry of. Serve the curry in a border of boiled rice.
Dried Haddocks.
These fish should be scalded before they are cooked. Put a dried haddock into a basin or a pie-dish, and pour boiling water over it. Let it soak in this for about five minutes, then take it out of the water and skin it ; dry it in a clean cloth, put it on a buttered tin, cover it with buttered paper, and bake it in the oven for about ten minutes. When it is cooked, strain over it the liquor left on the tin in which it was baked ; put a little piece of cold butter on it, and serve.
Dried Haddock and Tomatoes.
Ingredients.
One dried Haddock.
One small Onion.
Two Tomatoes.
One ounce of Butter.
Pepper and Salt and Parsley.
Soak the fish for three or four hours, then skin it, take out all the bones and break up the fish into flakes. Slice the onion and tomatoes, chop up the parsley, sprinkle with pepper and salt and cook all in the butter till quite soft ; then add the fish and cook for ten minutes longer. Dish up in a border of boiled rice or mashed potato.
1 7
Fish Pasties and Patties.
Ingredients.
One pound of Fish.
Half pound of Potatoes.
One teaspoonful of chopped Parsley.
One teaspoonful of chopped Onion.
A little Sweet Herbs.
One pound of Flour.
Five ounces of Fat.
One teaspoonful of Baking-powder.
First make the paste. Rub the fat well into the flour, then add the baking-powder, a pinch of salt, and enough cold water to mix it into a stiff paste. Flour a board and roll out the paste two or three times, then cut it out into round pieces with a saucepan-lid or a cutter. Cut up the fish and potatoes into small pieces and place a little fish and potato on each piece of paste, sprinkle over this a little of the chopped parsley, onion, herbs, pepper and salt, and a few drops of fish liquor. Wet round the edge of the paste with cold water, fold it over and pinch the two edges together in plaits. Put these pasties on a baking sheet into the oven and bake for about half an hour. The same ingredients will make patties. For these roll the paste out thin, line some patty-pans with it, fill them with the fish, potato, and seasoning as above, cover over neatly with paste and bake about half an hour.
Fish Pie with Potato Crust.
Ingredients.
One pound of cold Fish.
Pepper and Salt.
One and a half pounds of cold Potatoes.
One ounce of Dripping.
Two tablespoonfuls of Milk.
Records on this page
Dried HaddocksDried Haddock and TomatoesFish Pasties and PattiesFish Pie with Potato Crust