Archive recipe

Curried Cod

Name: Curried Cod
Ingredients: 2 slices of large cod, or the remains of any cold fish; 3 oz. of butter; 1 onion sliced; A teacupful of white stock; Thickening of butter and flour; 1 small teaspoonful of curry-powder; 1/4 pint of cream; Salt and cayenne to taste

A historic Victorian British dish of large cod,, butter, onion sliced, teacupful of white stock and thickening of butter and flour. Adapted from Curried Cod, from The Book of Household Management (1861).

Adapted from Curried Cod, in The Book of Household Management (1861), preserved in the Open Recipe Archive's The Victorian British Kitchen collection and marked public domain. The method is condensed from the original and the quantities are restated in modern units; see the archive record at https://github.com/AdamBouhmad/open-recipe-archive/blob/main/collections/victorian-britain/recipes/curried-cod.md.

The dish

3 of 8 items checked

Curried Cod

www.gutenberg.org

3 of 8 items checked · 5 aisles

Produce

1onion sliced

Meat & Poultry

2 sliceslarge cod,

Dairy & Eggs

3 ozbutterChecked by You
Thickening of butter and flourChecked by You
¼ pintcream

Pantry / Durable

1teacupful of white stock
1 small teaspooncurry-powder

Spices & Seasoning

Salt and cayenne to tasteChecked by You

Cooking Instructions

Flake the fish, and fry it of a nice brown colour with the butter and onions; put this in a stewpan, add the stock and thickening, and simmer for 10 minutes
Stir the curry-powder into the cream; put it, with the seasoning, to the other ingredients; give one boil, and serve

Adapted from Open Recipe Archive · The Book of Household Management (1861; archive record marked public domain). View a published recipe at Project Gutenberg (opens in a new tab)