ready six hard-boiled eggs, three raw onions, and some
boiled potatoes, all sliced thin. Now commence to build
up your pie dish with successive layers of jjotato, onion,
fish, and egg, introducing a little pepper (no salt) between
the layers. When the dish is full pour in two tablespoon-
fuls of anchovy and any other sauce, mixed ; put in a lump
of butter, lard, or dripping✪ Salt Fish Pie ; crown all with potato crust,
paint with yolk of egg, and bake till brown.
Twice Laid. — Here is a favourite way of disposing of
any fish “remainders” out yonder. Take a pound of cold
boiled or fried fish ; bone it, and mash it up with six or
eight well-boiled potatoes. Add a dessertspoonful of
salad oil, a dessertspoonful of anchovy sauce, a table-
spoonful of vinegar, a pinch or two of red pepper, and the
juice of half a lemon✪ Twice Laid. Mix all well together, put it into a
buttered pie dish, cover with beaten egg, and bake till
brown.
CURRIES.
Note , — Here in England, I find Crosse and Blackwell’s
the nearest approach to the real article in the way of
curry powder. It will be understood, therefore, that in
this chapter, when curry powder is mentioned, 1 allude to
that supplied by the above-named well-known firm. The
concoction of curry powder, however, is greatly a matter
of individual taste, both as regards flavour aud pungency ;
but to procure it exactly in accordance with one’s own
ideas of fitness, would, in this country, be a matter of
much expense, if not difficulty. I brought home a small
supply, made on my own recipe, but, alas ! it soon ran
out, and the fall back on Crosse and Blackwell’s (for we
are inveterate curry eaters !) is a pis aller at the best.
Tliose to whom time and ex]oense is of no consequence, I
could not better advise than to procure their curry powder,
paste, &c., from Messrs. Spencer and Co., or Messrs.
Oakes and Co., both of the Mount Road, Madras. The
“ Benighted Presidency,” remember is, par excellence,
the home of curry and rice, and where the ingredients are
produced and blended to perfection. There is an on
(lit down there that when the Prince of Wales was on
his Indian tour he was actuated into wishing to visit
Madras solely by a desire of tasting a Madras prawn curry
at our famous club. True, Bengal and Bombay have tlieir
resi>ective especial l>rands, but their curry-making is ])oor
CURRIES.
11
in eoniparison to that of the Madrasees. On the P. and
0. they ring the changes on the three Presidencies with
reirard to their curries, serving Madras, Bombay, and
Bengal day after day in monotonous sequence ; but the
strangest j)art of it is that the curries are all made
with the same powder ; your own palate proves this
beyond a doubt. But now to my task.
Page 4 · 2 recipe records on this page
Presented as published in 1895. 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
ready six hard-boiled eggs, three raw onions, and some boiled potatoes, all sliced thin. Now commence to build up your pie dish with successive layers of potato, onion, fish, and egg, introducing a little pepper (no salt) between the layers. When the dish is full pour in two tablespoonfuls of anchovy and any other sauce, mixed ; put in a lump of butter, lard, or dripping ; crown all with potato crust, paint with yolk of egg, and bake till brown.
Twice Laid. — Here is a favourite way of disposing of any fish “remainders” out yonder. Take a pound of cold boiled or fried fish ; bone it, and mash it up with six or eight well-boiled potatoes. Add a dessertspoonful of salad oil, a dessertspoonful of anchovy sauce, a tablespoonful of vinegar, a pinch or two of red pepper, and the juice of half a lemon. Mix all well together, put it into a buttered pie dish, cover with beaten egg, and bake till brown.
Note , — Here in England, I find Crosse and Blackwell’s the nearest approach to the real article in the way of curry powder. It will be understood, therefore, that in this chapter, when curry powder is mentioned, 1 allude to that supplied by the above-named well-known firm. The concoction of curry powder, however, is greatly a matter of individual taste, both as regards flavour aud pungency ; but to procure it exactly in accordance with one’s own ideas of fitness, would, in this country, be a matter of much expense, if not difficulty. I brought home a small supply, made on my own recipe, but, alas ! it soon ran out, and the fall back on Crosse and Blackwell’s (for we are inveterate curry eaters !) is a pis aller at the best. Tliose to whom time and expense is of no consequence, I could not better advise than to procure their curry powder, paste, &c., from Messrs. Spencer and Co., or Messrs. Oakes and Co., both of the Mount Road, Madras. The “ Benighted Presidency,” remember is, par excellence, the home of curry and rice, and where the ingredients are produced and blended to perfection. There is an on dit down there that when the Prince of Wales was on his Indian tour he was actuated into wishing to visit Madras solely by a desire of tasting a Madras prawn curry at our famous club. True, Bengal and Bombay have their respective especial brands, but their curry-making is poor
in comparison to that of the Madrasees. On the P. and 0. they ring the changes on the three Presidencies with reirard to their curries, serving Madras, Bombay, and Bengal day after day in monotonous sequence ; but the strangest part of it is that the curries are all made with the same powder ; your own palate proves this beyond a doubt. But now to my task.
Records on this page
Salt Fish PieTwice Laid