Home › The Principles of Cookery › COD, CURRIED (another way)

COD, CURRIED (another way)

Take the remains of cold cod, remove the skin and bones, break it into flakes, and fry it a golden brown in some hot dripping or lard. Drain it, and fry some sliced onions in the same fat, put them with the fish, and stir into the fat some rice flour. Mix it quite smoothly, and add by degrees sufficient stock to make the sauce of the consistency of cream; add a tea-spoonful of curry powder, half a tea-spoonful of salt, and two or three grains of cayenne. Put the cod and onions with the curry, and let them simmer for a few minutes. Place the fish on a hot dish; add half a cupful of cream to the gravy, let it nearly boil, then pour it over the fish, and serve either with or without a wall of rice. Time, half an hour. Probable cost, 6d., exclusive of the cold fish and the cream. Sufficient, one pound of cold fish with sauce, for three persons.