Curry of Fish

Ingredients

• Half-pound filleted haddock, plaice, or lemon sole
• Half apple or small piece of rhubarb
• Half onion
• Half-ounce butter
• Half-ounce curry powder
• Quarter-ounce flour
• Half-pint fish stock or water
• Salt
• A little lemon juice

Method

1. 1

   Chop the onion and fruit finely.

2. 2

   Melt the butter in a saucepan; fry the onion lightly, but do not brown; add the fruit, curry powder, and flour, and fry for a few seconds.

3. 3

   Stir in the stock or water gradually, add pinch of salt and few drops of lemon juice, bring to the boil and skim.

4. 4

   Simmer half an hour, strain, return to the rinsed saucepan.

5. 5

   Put the fish, cut into nice pieces, into the sauce, and cook gently about ten minutes.

6. 6

   Serve with three ounces of well-boiled rice.

As published

This recipe was extracted from Plain cookery recipes (1908) by Edinburgh School of Cookery and Domestic Economy, page 10. The excerpt below is the record exactly as published.

Half-pound filleted haddock, plaice, or lemon sole. Half apple or small piece of rhubarb. Half onion. Curry of Fish. Half-ounce butter. Half-ounce curry powder. Quarter-ounce flour. Half-pint fish stock or water. Salt. A little lemon juice

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