Monday, November 30, 2009

Curried Salmon

Any remains of boiled salmon
3/4 pint of strong or medium stock
1 onion
1 tablespoonful of curry-powder
1 teaspoonful of Harvey's sauce
1 teaspoonful of anchovy sauce
1 oz. of butter
the juice of 1/2 lemon
cayenne and salt to taste

Cut up the onions into small pieces, and fry them of a pale brown in the butter; add all the ingredients but the salmon, and simmer gently till the onion is tender, occasionally stirring the contents; cut the salmon into small square pieces, carefully take away all skin and bone, lay it in the stewpan, and let it gradually heat through; but do not allow it to boil long.

Time: 3/4 hour

From "The Book of Household Management", by Mrs. Isabella Beeton, 1859.

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