Curried Fish
A historical recipe from My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various.
A historical recipe
My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Project Gutenberg eBook #21826.
From an old book: a historical recipe, not current advice. Its methods, additives and storage may be unsafe by today's standards.
Source and licence
From My Pet Recipes, Tried and True Contributed by the Ladies and Friends of St. Andrew's Church, Quebec, by Various. Digitised by Project Gutenberg, eBook #21826 (https://www.gutenberg.org/ebooks/21826). Public domain in the USA; its status may differ elsewhere.
Read the original Public domain in the USA
What was changed: As printed, from the book's text; Project Gutenberg's header and licence removed. Ingredient lines were read out of the text by a program. A historical recipe, not current advice.
Canada. Associated with Canada by the book is about Canadian cookery (Cooking, Canadian); the recipe itself names no place (confidence 0.4). "Associated with" means only that the evidence named here links this recipe to that place. A recipe isn't labelled as representing an entire country because a source associates it with one, and regional origins are kept where the source gives them.
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Ingredients
- One pound cooked white fish
- two ounces of butter
- one pint of fish stock
- one tablespoon curry-powder
- one tablespoon flour
- one teaspoon lemon juice
- six ounces of rice
- one apple
- one onion
Method
- MRS.
- W.
- COOK.
- One pound cooked white fish, one apple, two ounces of butter, one onion, one pint of fish stock, one tablespoon curry-powder, one tablespoon flour, one teaspoon lemon juice or vinegar, salt and pepper, six ounces of rice.
- Slice the apple and onion, and brown them in a pan with a little butter, stir in them the flour and curry powder, add the stock by degrees;
- skim when boiling and simmer slowly one half hour, stir in them the lemon juice, also a very small teaspoon sugar;
- strain and return to the saucepan, cut up the fish into neat pieces, and put them into the saucepan also, when quite hot dish with a border of rice.