Curried Turbot

Ingredients

• a large onion
• a tablespoonful of curry-paste or powder
• a teaspoonful of ground rice
• two tablespoonfuls of good stock
• two tablespoonfuls of thick cream
• the strained juice of a lemon
• about a pound of cold-dressed turbot

Method

1. 1

   Peel and mince finely a large onion, and fry it in butter till it is quite tender.

2. 2

   Rub it through a sieve, and mix smoothly with the pulp a teaspoonful of ground rice, a tablespoonful of curry-paste or powder, the strained juice of a lemon, and two tablespoonfuls of good stock, and simmer the sauce very gently for ten or twelve minutes.

3. 3

   Add a little salt if necessary, and two tablespoonfuls of thick cream.

4. 4

   Put in about a pound of cold-dressed turbot, already freed from skin and bone, and divided into pieces an inch square.

5. 5

   Let the fish get quite hot, and serve the curry on a hot dish, with a wall of boiled rice round it.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 2046. The excerpt below is the record exactly as published.

a large onion, and fry it in butter till it is quite tender. Rub it through a sieve, and mix smoothly with the pulp a tea-spoonful of gi-ound rice, a table-spoonful of curry-paste or powder, the strained juice of a lemon, and two table-spoonfuls of good stock, and simmer the sauce very gently for ten or twelve minutes. Add a little salt if necessary, and two table- spoonfuls of thick cream. ' Put in about a pound of cold-dressed turbot

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