Fish Curry, 2

Ingredients

• | lb. cooked fish
• 2 or 3 hard-boiled eggs
• 1 cupful boiled rice
• 1 dessert-sp. curry powder
• 1 dessert-sp. chutney
• 2 oz. butter
• 1 oz. flour
• \ pt. milk or fish stock
• Salt
• £ lemon

Method

1. 1

   Remove skin and bone from the fish, weigh it, and break it into pieces.

2. 2

   Boil the rice plainly.

3. 3

   Cut the hard-boiled eggs in slices.

4. 4

   Melt the butter in a saucepan, stir in the flour, and mix well.

5. 5

   Add chutney, salt, curry powder, and milk or fish stock, stirring until boiling.

6. 6

   Add the fish, rice, and eggs, mixing gently.

7. 7

   Heat thoroughly and serve garnished with lemon slices.

As published

This recipe was extracted from Cookery for every household (1914) by Florence B. Jack, page 183. The excerpt below is the record exactly as published.

Fish Curry, 2 | lb. cooked fish. 2 or 3 hard-boiled eggs. 1 cupful boiled rice. 1 dessert-sp. curry powder. 1 dessert-sp. chutney. 2 oz. butter. 1 oz. flour. \ pt. milk or fish stock. Salt. £ lemon

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