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Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook



Curried Fish - Kosher Recipes And Cooking - Jewish Food Cuisine - The Economical Jewish Cook


Curried Fish 

Time—1 hour


1 lb. cold cooked fish, 1 apple or stick of rhubarb, 2 oz. butter, 2 onions, 1 pint water or fish liquor, 1 tablespoonful curry powder, 1 tablespoonful flour, 1 teaspoonful lemon-juice or vinegar; salt and pepper to taste.

Peel and cut up the onions and apple, or rhubarb; fry till brown in hot butter. 

Add the curry powder, flour, salt and pepper, and stir the water or fish-liquor in gradually; boil this all up and simmer gently for half-an-hour, then add the lemon-juice or vinegar; strain, and return to the saucepan with the fish cut into neat pieces to get thoroughly hot. Serve the curry in a border of boiled rice.


Excerpt From The Economical Jewish Cook A Modern Orthodox Recipe Book For Young Housekeepers By May Henry And Edith B. Cohen

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