Curry Fish

Ingredients

• 2 haddocks
• 1 onion
• 1 apple
• 4 pint fish stock
• 1 dessert-spoonful curry powder
• Salt
• 1 lb. rice
• 1 oz. butter
• i oz. rice flour
• 1 table-spoonful cream
• Lemon-juice

Method

1. 1

   Put the bones in a saucepan with half a pint of water and a little salt to make stock.

2. 2

   Melt the butter in a saucepan, fry the onion and apple chopped with the curry powder and rice flour for a few minutes; pour on the strained fish stock, stir until boiling, skim, and simmer until the onions are soft and pulpy.

3. 3

   Lay in the pieces of fish and cook gently for ten or fifteen minutes.

4. 4

   Add the cream and lemon juice.

5. 5

   Lift out the fish carefully onto a hot dish, and pour the sauce over.

6. 6

   Serve with a wall of boiled rice around it.

Nutrition per serving

As published

This recipe was extracted from Chambers's cookery for young housewives (1894) by Annie M. Griggs, page 46. The excerpt below is the record exactly as published.

CURRY FISH. 2 haddocks. 1 onion. 1 apple. 4 pint fish stock. 1 dessert-spoonful curry Salt. 1 lb. rice. 1 oz. butter, i oz. rice flour. 1 table-spoonful cream. Lemon-juice. powder. CURRIED OYSTERS — EGGS — DRESSING VEGETABLES. 83 TO CURRY OYSTERS. 25 oysters. 1 oz. butter. 1 dessert-spoonful curry powder

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