Jersey Milk Curry

Ingredients

• any kind of white boiled fish
• a little butter
• a table-spoonful of curry-powder
• two ounces of butter
• two table-spoonfuls of flour
• a small tea-spoonful of salt
• half a tea-spoonful of mixed spice
• as much milk as will make it of the consistency of thick cream
• juice of half a lemon

Method

1. 1

   Remove bones and skin from fish, cut into slices, dredge with flour, and fry in butter with minced shallots.

2. 2

   Dredge curry powder over and keep warm.

3. 3

   Melt butter, mix with flour, add salt, mixed spice, and milk to make a thick cream.

4. 4

   Boil gently, add fish, and simmer for half an hour.

5. 5

   Squeeze lemon juice before serving.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 772. The excerpt below is the record exactly as published.

Jersey Milk Curry. — Take the remains of any kind of white boiled fish. Remove the bones and skin, and cut the flesh into neat slices, dredge a little flotir over them, and fiy them in a little butter, with two shallots, finely minced, supposing there are two pounds of fish. Dredge a table-spoonful of currj^-powder over them, and put them on a hot plate in the oven until required. Melt two ounces of butter over the fire, and mix smoothly with it two table- spoonfuls of flour. Add a small tea-spoonful of salt, half a tea-spoonful of mixed spice, and as much milk as will make it of the con- sistency of thick cream. Let it boil gently for a few minutes, then j^ut in the slices of fish, and let them remain for half an hour. Just before serving, squeeze the juice of half a lemon

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