Haddock, Curried

Ingredients

• a fish three pounds in weight
• a pint and a half of good, nicely-flavoured stock
• a dessert-spoonful of curry-powder
• a tea-spoonful of flour
• two table-spoonfuls of the gravy
• two onions minced very finely
• a quarter of a pint of cream or new milk
• salt if required

Method

1. 1

   Clean and skin the fish, lift the flesh from the bones, and cut into pieces.

2. 2

   Thicken stock with curry powder and flour mixed with gravy.

3. 3

   Mince onions and add to the soup.

4. 4

   Flour and fry fish until browned, then add to gravy.

5. 5

   Simmer for 8-10 minutes, skim sauce, serve fish in the middle of the dish with sauce poured over.

Nutrition per serving

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 668. The excerpt below is the record exactly as published.

Haddock, Curried. — Clean and skin the fish, and lift the flesh from the bones, then divide it into pieces about three inches long and one inch wide. For a fish three pounds in weight put a pint and a half of good, nicely- flavoured stock into a saucepan, and thicken it with a dessert-spoonful of curry-powder and a tea-spoonful of flour, mixed smoothly with two table-spoonfuls of the .gravy. Mince two onions verj' finely, and put them into the soup. Add a quarter of a pint of cream or new mUk

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