pescatariannut-freeegg-freesoy-free
Curried Haddock
From The household gas cookery book, 1900
Serves 3
Presented as published in 1900. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from The household gas cookery book (1900) by Helen Edden, page 35. The excerpt below is the record exactly as published.
Curried Haddock. — Skin and clean the fish, re¬ moving all the bones, and divide it into small pieces about three inches long. Fry the fish in 2 ozs. of butter with one shallot, one tablespoonful of curry powder, and one teaspoonful of flour and seasoning; then add one pint of stock
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