CUERIED HALIBUT

Ingredients

• One tablespoonful butter
• One tablespoonful flour
• One teaspoonful curry-powder
• One teaspoonful minced onion
• Half pint milk
• One gill cream
• Two cupfuls cold boiled or baked halibut, flaked up fine
• Juice of half a lemon
• One even teaspoonful salt

Method

1. 1

   Cook the onion and butter, add the curry-powder mixed with the flour, then stir in the milk and cream.

2. 2

   Add the fish, salt it, and when hot, add the lemon juice.

As published

This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 7. The excerpt below is the record exactly as published.

CUERIED HALIBUT. One tablespoonful butter. One tablespoonful flour. One teaspoonful curry-powder. One teaspoonful minced onion. Half pint milk. One gill cream. Two cupfuls cold boiled or baked hali- but, flaked up fine. Fresh cod may be used, if it is very good. Juice of half a lemon. One even teaspoonful salt

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