Gravy for Curried Fish

Ingredients

• a piece of butter the size of a small egg
• two sliced onions
• a pint and a half of good stock
• two sharp apples
• a table-spoonful of flour
• a table-spoonful of curry-powder
• a pinch of salt
• two table-spoonfuls of good cream

Method

1. 1

   Melt butter in a saucepan and fry onions until browned.

2. 2

   Drain onions, mix with stock and apples, simmer until tender.

3. 3

   Strain, thicken with flour and curry powder mixed with water, add salt, boil for half an hour, then add cream before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 638. The excerpt below is the record exactly as published.

Gravy for Curried Fish. — Melt a piece of butter the size of a small egg in a saucepan, and fry two sliced onions in it until lightly browned. Drain them from the fat, and mix with them a pint and a half of good stock, and, if the flavour is liked, two sharp apples, pared and cored. Simmer gently until the onions are sufiiciently tender to be pressed tkrough a sieve, and, after this has 'been done, boil once more, thicken the gravy with a table-spoonful of flour and a table- spoonful of curry-powder, mixed with a little cold water, and add a pinch of salt. Boil for haK an hoiu-, and just before serving add two table-spoonfuls of good cream

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