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Curried Fish


Usually white fish, or smoked white fish, in curried cream sauce (Mrs.B, etc)

Original Receipt in 'The Book of Household Management', 1861, edited by Isabella Beeton (See Mrs.B)

237. INGREDIENTS: 2 slices of large cod, or the remains of any cold fish; 3 oz. of butter, 1 onion sliced, a teacupful of white stock, thickening of butter and flour, 1 small teaspoonful of curry-powder, ¼ pint of cream, salt and cayenne to taste.
Mode: Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes. Stir the curry-powder into the cream; put it, with the seasoning, to the other ingredients; give one boil, and serve.
Time: ¾ hour.
Average cost: with fresh fish, 3s.
Seasonable: from November to March.
Sufficient: for 4 persons.

305. INGREDIENTS: Any remains of boiled salmon, ¾ pint of strong or medium stock (No. 105), 1 onion, 1 tablespoonful of curry-powder, 1 teaspoonful of Harvey's sauce, 1 teaspoonful of anchovy sauce, 1 oz. of butter, the juice of½ lemon, cayenne and salt to taste.
Mode: Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.
Time: ¾ hour.
Average cost: exclusive of the cold fish, 9d.

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