Sardines (with curry)

Ingredients

• one tablespoonful of butter
• one teaspoonful of French mustard
• one of curry-powder
• moistened with lemon-juice
• a dozen sardines

Method

1. 1

   Make a paste with butter, mustard, curry powder, and lemon juice.

2. 2

   Wash sardines, spread with the mixture, and broil until heated through.

3. 3

   Serve on hot, buttered toast, optionally with baked tomatoes or on a bed of boiled rice with curry sauce.

As published

This recipe was extracted from Harper's cook book encyclopædia (1902), page 143. The excerpt below is the record exactly as published.

Sardines (with curry). — Make a paste in the proportion of one table- spoonful of butter to one teaspoon- ful of French mustard and one of curry- powder, moistened with lemon- juice. Wash the oil and skin from large sardines and spread them thickly with this mixture. Broil the sardines over a clear fire long enough to heat them through, and serve on hot, buttered toast. Baked tomatoes are good to serve with sardines. Sar- dines may be served on a bed of boiled rice. Form the rice on a hot platter and arrange the sardines on the rice. Pour a curry sauce over the whole. Sardines, Fried. — Always use the large-sized fish ; take as many as you wish to use from the box, wipe the oil from them, and pass them through an egg, whipped, and then strew thickly with biscuit- crumbs, apd fry as you would any other fish ; serve on hot, buttered toast. A little red pepper added when eating them is a great improvement. This is an agreeable dish for luncheon or supper, and quickly prepared. Sardine Salad. — Wash the oil from a dozen sardines

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