Cod, Curried

Ingredients

• three pounds of cod
• two large onions
• one apple
• a teaspoonful of thyme
• a bay-leaf
• a breakfast-cupful of good stock
• a teaspoonful of curry powder
• a teaspoonful of curry paste
• a teaspoonful of ground rice
• a small cupful of cream
• two pinches of salt
• one pinch of pepper

Method

1. 1

   Melt butter in a saucepan, fry cod pieces, onions, and apple until browned.

2. 2

   Add stock, curry powder, curry paste, and ground rice mixed with stock.

3. 3

   Simmer for 15 minutes, add cream, salt, and pepper.

4. 4

   Serve cod on a hot dish with gravy and rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 391. The excerpt below is the record exactly as published.

Cod, Curried. — Put a piece of butter j about the size of a large egg into a saucepan, let I it melt, then fry in it three pounds of cod cut into pieces about two inches square, two large I onions, and one apple cut into thin slices, a tea- spoonful of thyme, and a bay-leaf. Let them remain untU the onions are nicely browned, then, add a breakfast-cupful of good stock, a tea- spoonful of curiy powder, a tea-spoonful of cuny j paste, and a tea-spoonful of ground rice mixed ! smoothly with a little of the stock. Simmer gently for a quarter of an hour, add a small cupful of cream, two pinches of salt, and one of pepper. Put the cod on a hot dish, and the gra^y over it, and ser^■e with a waU of rice roimd the dish. Time, three-quarters of an hour. Probable cost of cod, 8d. per pound. Sufficient for five or six pei'sons. Cod, Curried (another way). — Take the remains of cold cod, remove the skin and bones, break it into flakes, and fry it a golden brown in some hot dripping or lard. Drain it, and fry some sliced onions in the same fat, put them M-itli the fish, and stir into the fat some rice flour. Mix it quite smoothly, and add by degrees sufiicient stock to make the saiico of the consistency of cream; add a tea-spoonful of curry powder, half a tea-spoonful of salt, and two or throe grains of cayenne. Put the cod and onions with the curry, and let it simmer for a few minutes. Place the fish on a hot dish ; add a small cupful of cream to the gravy, let it nearly boil, then pour it over the fish, and f- en-e with "a wall of rice or not. Time, half an hour. Probable cost, 6d., exclu.sivo of the cold fish and the cream. Sufiicient, ©no pound of cold fish vdth. sauce, for three persons. COD ( 146) COD Cod-flsh Cakes. — Take the remains of cold cod, remove the skin and bones, and weigh the meat. To every pound of cod allow one pound and a half of mashed potatoes, a tea- spoonfid of salt, half a tea-spoonful of pepper, a tea-spoonful of thym

Cook this with the app: pantry check, scaling, and the assistant.