Sauce for Fish Curry

Ingredients

• some trimmings of the fish
• two large onions
• i carrot
• i head of celery
• i leek
• 3 bay leaves
• I pint of water
• I of milk
• 3 ozs. of butter
• two tablespoonsful of flour
• two of Yeatman's curry powder

Method

1. 1

   Fry fish trimmings and onions until light brown.

2. 2

   Add carrot, celery, leek, thyme, parsley, bay leaves, water, and milk; boil for thirty minutes.

3. 3

   Skim and strain.

4. 4

   Mix with butter, flour, and curry powder; warm for five minutes.

5. 5

   Dilute with fish broth and boil for fifteen minutes.

6. 6

   Cook fish in the sauce.

As published

This recipe was extracted from Cookery and housekeeping (1882) by Reeve, Henry Mrs., page 114. The excerpt below is the record exactly as published.

Sauce for Fish Curry. Take some trimmings of the fish you are going to curry ; put them into a saucepan, add two large 28o SAUCES. onions ; fry them a light brown ; i carrot, i head of celery, i leek, thyme, parsley, 3 bay leaves, i pint of water, I of milk ; boil thirty minutes, skim and strain through a silk sieve ; mix with 3 ozs. of butter, two tablespoonsful of flour, two of Yeatman's curry powder

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