Curried Fish Recipe

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.

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