Home › The Principles of Cookery › Sardines, Curried

Sardines, Curried

Put an ounce of butter in a clean stewpan; when hot add a large sliced onion, a large apple, peeled, cored, and sliced, and a dessert-spoonful of desiccated cocoa-nut. Fry for a few minutes, stirring occasionally, as neither the onion nor the apple should be allowed to burn. Add sufficient salt, dredge in by degrees a table-spoonful of curry-powder, add a gill of good stock, and let it simmer slowly for fifteen minutes, taking care that it does not burn. Thicken with a little flour and butter kneaded together, add a tea-spoonful of sugar and a dessert-spoonful of vinegar, and cook for another ten or fifteen minutes. Take the sardines and drain them carefully to free them from oil, add them to the curry sauce, heat up, and dish up neatly with a border of well-boiled rice.