Haddock, Cold, Curry of

Ingredients

• For a pound of meat
• a piece of butter the size of a large egg
• two finely-minced onions
• a pint of good, nicely-flavoured stock
• a table-spoonful of flour
• a dessert-spoonful of curry-powder
• a little salt and pepper
• a border of well-boiled rice

Method

1. 1

   Pick the meat carefully from the bones and remove the skin.

2. 2

   Melt butter in a saucepan, add onions and brown lightly.

3. 3

   Pour in stock, add bones or trimmings, and simmer for half an hour.

4. 4

   Strain gravy, mix flour and curry powder with cold water, add to gravy, boil for twenty minutes, skim.

5. 5

   Add fish, season, and serve on a hot dish with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 667. The excerpt below is the record exactly as published.

Haddock, Cold, Curry of.— Pick the meat carefully from the bones in neat pieces, and remove the skin. For a pound of meat put a piece of butter the size of a large egg into a saucepan ; when melted put with it two finely-minced onions, turn them about till they are lightly browned, then pour over them a pint of good, nicely-flavoured stock. Put in any bones or trimmings of meat that you may have, and simmer gently for half an hour ; then strain the gravy, and add a table- spoonful of flour and a dessert-spoonful of curry-powder, mixed smoothly with a little cold water. Boil I again for twenty minutes, and skim carefully. ! Put in the flsh, with a little salt and pepper, if I required, and when quite hot serve on a hot I dish, with a border of well-boiled rice

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