Dressed Salmon, Curried

Ingredients

• a large onion
• an ounce of butter
• three-quarters of a pint of strong stock
• a tablespoonful of curry-powder
• one tablespoonful of Harvey's sauce
• a teaspoonful of anchovy sauce
• the juice of half a lemon
• cayenne
• salt

Method

1. 1

   Fry onion in butter until light brown, add to stock with curry powder, sauces, lemon juice, cayenne, and salt.

2. 2

   Simmer until onion is tender, then add boiled salmon pieces and heat through without boiling.

3. 3

   Serve with rice.

As published

This recipe was extracted from The thorough good cook (1895) by George Augustus Sala, page 177. The excerpt below is the record exactly as published.

e tablespoonful of curry-powder or paste and half a pint of moat stock, and simmer till it thickens ; then put in your lobster- flesh, stew the whole for twenty minutes, stirring occasionally ; serve boiled rice with it. 3. Oyster Curry. Blanch and beard your oysters, leaving them in their own liquor ; then cut two middling-sized onions into small dice, and "toss" them in a stew-pan with an onnce of butter ; when done, mix in two teaspoonfuls of curry powder and one of curiy paste, and pass all through a tammy — it ought to be thick ; then add the oysters Avith their liquor, and keep stirring over the fire until they become enveloped in a thick CUB HIES. 323 sauce, Avliich they should simmer in for two minutes. Then turn out on your dish, and serve with rice separately. 4. Dressed Salmon, Curried. Take a large onion, cut it into small pieces, and fry it in an ounce of butter till of a light-brown colour ; put it into three-quarters of a pint of strong stock, with a table- spoonful of curry-powder, one tablespoonful of Harvey's sauce, and a teaspoonful of anchovy sauce, the juice of half a lemon, cayenne and salt

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