Fish, East India Style

Ingredients

• two medium-sized onions
• one ounce of butter
• some white stock
• little curry powder
• a teaspoon of lemon juice
• a little sugar
• a little cayenne pepper
• half a cup of rice

Method

1. 1

   Peel two medium-sized onions, cut into thin slices.

2. 2

   Put in a stewpan with a small lump of butter and fry until lightly browned.

3. 3

   Pour over them some white stock, judging the quantity by that of the fish; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper.

4. 4

   Boil the stock for fifteen or twenty minutes, then strain into a stewpan, skim and put in the fish, having it carefully prepared.

5. 5

   Boil gently, without breaking the fish.

6. 6

   Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken.

7. 7

   Turn the curry out on a hot dish, garnish with croutons of fried bread.

8. 8

   Serve hot, with the rice in a separate dish.

As published

This recipe was extracted from Good Things to Eat as Suggested by Rufus (1911) by Rufus Estes, page 8. The excerpt below is the record exactly as published.

FISH, EAST INDIA STYLE— Peel two medium-sized onions, cut into thin slices. Put in a stewpan with a small lump of butter and fry until lightly browned. Pour over them some white stock, judging the quantity by that of the fish ; one ounce of butter, little curry powder, salt, lemon juice, a little sugar, and cayenne pepper. Boil the stock for fifteen or twenty minutes, then 'strain into a stewpan, skim and put in the fish, having it carefully prepared. Boil gently, without breaking the fish. Wash and boil half a cup of rice in water, and when cooked it should be dried and the grains unbroken. Turn the curry out on a hot dish, garnish with croutons of fried bread. Serve hot, with the rice in separate dish. FISH EN CASSEROLE— One of those earthen baking dishes with close-fitting cover of the same ware and fit for plac- ing on the table is especially useful for cooking fish. For in- stance, take two pounds of the thick part of cod or haddock, both FISH 19 of which are cheap fish. Take off the skin and lay in the casse- role. Make a sauce from two cups of milk heated, with a good slice of onion, a rounding tablespoon of minced parsley, a small piece of mace, a few gratings of the yellow rind of lemon, half a level teaspoon of salt, and a little white pepper. Cook in the top of a double boiler for twenty minutes. Heat one-quarter cup of butter in a saucepan, add three level tablespoons of flour, and cook smooth, turn on the hot milk after straining out the season- ings. Cook until thick and pour over the fish. Cover and bake half hour, then if the fish is done serve in the same dish with little finely minced parsley scattered over. LOUISIANA COD— Melt one-quarter cup of butter and let it begin to color, add two level tablespoons of flour and stir until smooth. Add one cup of water and cook five minutes. Add half a level teaspoon of salt, half as much pepper, and a tea- spoon of lemon juice

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