Pish Curry

Ingredients

• two ounces of butter
• two onions
• a shallot
• a tablespoonful of curry
• a tablespoonful of lemon-juice
• nearly covering it with water

Method

1. 1

   Cut cod, haddock, sole, or salmon into neat fillets.

2. 2

   If salted for a few hours, the fish will be better and firmer.

3. 3

   Drain, dry, and fry the fillets for five minutes.

4. 4

   Fry two onions and a shallot in butter.

5. 5

   Put the fish into a stewpan, cover with water, and stew for fifteen minutes.

6. 6

   Blend butter and curry, add with onions and shallot to the stewpan, and simmer for another fifteen minutes.

7. 7

   Add lemon juice before serving with rice.

As published

This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 514. The excerpt below is the record exactly as published.

Pish. Curry. — Cut cod, haddock, sole, or salnioiv into neat fillets. If salted for a few hours the fish will be better and firmer. Drain, dry, and iry the fillets for five minutes. Fry also in butter two onions and a shallot cut small. Put the fish into a stewpan, nearly cover- ing it with water, and stew fifteen minutes. Blend two ounces of butter and a table-spoonful of cuiTy together; add these with the onions and shallot to the stewpan, and simmer another fifteen minutes. AVhon ready to serve, throw in a table-spoonful of lemon-juic

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