Curried Pilchards
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
An improvement can be made by adding curry-paste and bay leaves.
Presented as published in 1880. 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 housekeeper's guide to preserved meats, fruits, vegetables, &c (1880), page 181. The excerpt below is the record exactly as published.
Curried Pilchards.” As these tins can be kept for any length of time, this is a very convenient dish, as an extra dish, by its means, can be served at dinner or luncheon at a very few mo- ments’ notice. Open the tin, and pour the oil off from the pilchards into a fry- ing-pan, placing it over the fire. Next mix a dessert-spoonful of curry- powder, first moistening the curry-powder with a little water in a cup. Now take a small spoonful of arrowroot, and mix it with a little butter
Cook this with the app: pantry check, scaling, and the assistant.