Curried Sardines
From The housekeeper's guide to preserved meats, fruits, vegetables, &c, 1880
Serve with plain boiled rice. Adjust cayenne to taste.
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 202. The excerpt below is the record exactly as published.
a box of sardines by simply having a dish of sardines curried just as they arc. To do this take a box of sardines and pour off all the oil into a small frying-pan. Add to this a dessert-spoonful of curry powder, pre- viously mixed with a little cold water. Then thicken the oil with a little plain arrowroot which has first been mixed with cold water. Add the mixed arrow- root and curry powder to the oil in the frying-pan, and as soon as the curry and oil make a sauce about as thick as food melted butter the sauce is ready. 'our this over the sardines, which should be placed on a dish and kept sufficiently long in the oven for the sar- dines to get hot through. As soon as they are not through the dish of curry can be served. It is a great improve- ment, if a few bay -leaves are to be ob- tained, to mix four or five of them in the sauce in the frying-pan. This gives a pungency and richness which no other spice will do. Should you happen to have in the house a pot of Captain White’s curry-paste, it will be as well to add rather less of the curry-powder and to put in a good brimming teaspoonful of this curry -past
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