Curry of Fish
From Harper's cook book encyclopædia, 1902
Serves 2
Presented as published in 1902. 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 Harper's cook book encyclopædia (1902), page 129. The excerpt below is the record exactly as published.
Curry of Fish. — Pick the fish into good-sized pieces and set to one side. Put into a hot saucepan a table-spoon- ful of butter and one of chopped onion. When the onion is cooked stir in a teaspoonful of curry powder, and, lastly, a cupful of boiling water or milk and cook ten minutes. Add the fish, about ft lb.; turn on a hot platter and sprinkle chopped parsley over it. Garnish with thick half-slices of lemon Eels, Broiled. — Skin, and clean well with salt to remove all slime, slit down 113 Eels, Stewed FISH Fish, Coquilles of the back and remove the bone, cut into good-sized pieces, rub the inside of each piece with egg, and then sprinkle the following over the pieces : Bread- crumbs, parsley, sweet herbs, minced finely, pepper, salt, and a little nut- meg. Broil over a clear fire till of a nice brown color. Serve with pars- ley and butter. Eels, Stewed. — Wash and skin 2 lbs. of eels, cut them in pieces three inches long, pepper and salt them, and put them into a stewpan. Pour in one pint of good soup stock, adding one large onion, shredded, three cloves, a teaspoonful of grated lemon- peel, and a wineglassful of port wine. Stew gently half an hour, and pour into a hot dish. Strain the gravy, and add a wineglassful of cream thickened with flour, and boil up once. Pour over the eels and serve. Finnan-haddie a la Delmonico. — To one pint of cream sauce add two table-spoonfuls of butter
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