Curried Cod

Ingredients

• lib. of Cod
• 2-oz. of butter
• a finely-chopped onion
• 1 teaspoonful of curry-powder
• 1 teaspoonful of chutney
• I5 tea-cupfuls of white stock
• 1/2 teaspoonful of salt
• 1 table-spoonful of cream
• 1 teaspoonful of lemon-juice

Method

1. 1

   Remove skin and bones from Cod, cut into pieces.

2. 2

   Fry onion in butter, add curry powder and chutney.

3. 3

   Pour in stock, season, and boil.

4. 4

   Add fish, cover, and cook for 10 minutes.

5. 5

   Serve with cream and lemon juice over fish and boiled rice.

As published

This recipe was extracted from The encyclopædia of practical cookery (1890) by Theodore Francis Garrett, page 423. The excerpt below is the record exactly as published.

ey, teaspoonful of salt, and a little pepper. Put this sauce on one side. Put into a pie-dish about half of the fish, cover over with half of the oysters and half the sauce, and sprinkle over a little grated nutmeg, salt and pepper, and next a few breadcrumbs, continuing in this way with the remainder of the ingredients ; then cover with a few small lumps of butter, put a thin covering of paste over all, and bake in a slow oven. Take it out when done, and serve hot or cold, as required. The crust may be omitted, and the pie merely covered with breadcrumbs and baked. Cod Pie. — Take a thick slice from the middle of a small Cod, put it in a dish, sprinkle plenty of salt over, and leave it for the night. On the following day wash the fish, rub it well with a mixture of salt, pepper, and grated nutmeg, put it in a pie-dish, place two or three small lumps of butter on it, pour in a small quantity of any kind of broth, cover with a good crust, and bake in a moderate oven. Put loz. of butter in a saucepan with 1 table-spoonful of flour, and stir it over the fire till well mixed, but do not let it brown ; then mix in gradually 1 teacupful of cream and 1 table-spoonful of broth, and season with grated lemon-peel, nutmeg, salt, and pepper, continuing to stir it over the fire till it boils. Oysters may be added to the sauce if liked. When cooked, take the pie out of the oven, and serve it with the sauce in a sauce- boat. Cod with Saffron Sauce (Spanish). — Pour 1 gill of oil into a saucepan and mix in a little chopped parsley and garlic, the juice of a lemon, a blade of saffron, a small quantity of flour, and salt to taste. Let the whole brown slightly, taking care to keep it well stirred. Cut the Cod (or part of one) into slices or pieces, put them into the pan, and continue stirring gently until the fish is evenly and well coloured on both sides. Then pour in a sufficient quantity of water to form the sauce, boil up once, turn the whole on to a dish, and serve. Cod Saute. — Take a piece of fish that has been boiled, but not overdone, remove the skin and bones, pick it into flakes, and put these into a saute-pan with a little butter, pepper, salt, finely-minced parsley, cayenne, and the juice of a lemon. Put the pan on the fire and toss freely, and when the contents are quite hot, the fish is ready to serve. Cod Toast. — Take some pieces of cooked Cod and put them into water for ten or twelve hours to refresh ; then take them out, pick them to pieces, and add some cream with an egg beaten up in it and made quite hot. Have ready some slices of toast, and pour the mixture over them. Beat up two or three eggs, add them to some gravy, seeing that it does not curdle, pour this also over the toast, and serve. Crimped Cod. — Cut a crimped Cod (which should be quite fresh) into rather thick slices, and lay these for about three hours in salted water with a little vinegar. Three-parts fill a fish-kettle with water, put in a large handful of salt, and let it boil quickly ; then put in the Cod, keep it boiling for ten minutes, and it will be done. Take out the slices of fish with care, lay them upon a dish, garnish with sprigs of parsley, sliced lemon, and horseradish scraped into curls, and serve with shrimp and oyster sauces in sauce- boats. Crimped Cod with Oyster Sauce. — Take as many slices of crimped Cod as may be required, put them into boiling water with a handful of salt, and simmer for a-quarter-of-an- hour. When done, drain the fish, and put it on a dish with some pieces of the liver, which should be boiled apart, as the oil spoils the colour of the Cod, and very likely would injure For details respecting Culinary Processes, Utensils, Sauces, <&c., referred to, see under their special heads. 416 TEE ENCYCLOPAEDIA OF PRACTICAL COOKERY. Codfish — continued. the flavour as well. Send to table with oyster sauce in a boat. The whole fish or part of it can be served the same way. Curried Cod. —Take off the skin from lib. of Cod, remove the bones, and cut up the flesh into pieces about lin. square. Melt 2-oz. of butter in a saucepan, add a finely-chopped onion, and fry it ; then add 1 teaspoonful each of curry-powder and chutney, stir well for a few minutes, pour in I5 tea- cupfuls of white stock, season with \ teaspoonful of salt, and boil gently for twenty minutes, stirring frequently. Now put in the fish, cover over the pan, and toss it over the fire for ten minutes longer, or until the fish is cooked. Care must be taken not to break up the pieces in cooking. Take out the pieces of fish, and put them on a dish; add 1 table- spoonful of cream and 1 teaspoonful of lemon-juice

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