Curry of Baked Fish

Ingredients

• half a teaspoonful of lard
• a tablespoonful of minced onion
• a gill of hot water or broth
• a teaspoonful of curry powder
• salt to taste

Method

1. 1

   Flake the baked fish.

2. 2

   Heat lard, fry onion until brown, add hot water or broth, salt, and curry powder.

3. 3

   Add fish to absorb curry and simmer for fifteen minutes.

Nutrition per serving

As published

This recipe was extracted from Luncheon (1888) by Thomas J. Murrey, page 12. The excerpt below is the record exactly as published.

CURRY OF BAKED FISH. 39 hot dish, pour a rich hot tomato sauce over it, and keep on the back of the range until it is heated through, or strew over it a quantity of grated cheese. LUNCHEON CURRIES. Curries are very acceptable at luncheon, be- sides being an excellent mode of disposing of small odds and ends of joints which accumulate in the ice box. A few recipes are here given, but a more extended list may be found in '' The Book of Entrees" by the same author. Curries are made much stronger in pungency in India, the home of curries, than as prepared by our recipes, owing to climate. People in the North add a Httle flour to the dish for two rea- sons : one is to tone down the pungency of the curry powder, and the other is to slightly thicken the sauce. Curry of Baked Fish. — It frequently happens that part of a baked fish is left from a preceding dinner, and we know of no more ac- ceptable mode of serving it again than as a curry. Divide the fish into flakes. Put into a frying pan half a teaspoonful of lard, and when hot 40 CURRY OF COLD ROAST BEEF. add a tablespoonful of minced onion. Fry quite brown, add a gill of hot water or broth, salt to taste, and a teaspoonful of curry powder

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