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, 1/4 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: 3/4 hour.
Average cost: with fresh fish, 3s.
Seasonable: from November to March.
Sufficient: for 4 persons.
305. INGREDIENTS: Any remains of boiled salmon, 3/4 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 of1/2 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: 3/4 hour.
Average cost: exclusive of the cold fish, 9d.
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