![\"\"](\"/static/img/badges/bage_top.png\")
![\"\"](\"/static/img/badges/fish.png\")
![\"\"](\"/static/img/badges/bage_buttom.png\")
📝 Description
![\"\"](\"/static/img/badges/l1a.png\")
77
![\"\"](\"/static/img/badges/r1.png\")
🥘 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried this Curried Cod recipe, expecting a mild, creamy dish, but I found myself delighted by the kick of cayenne that Mrs. Beeton tucked away in her instructions. The heat is subtle, but it's there, a delightful surprise that balances the richness of the cream and the sweetness of the onions. I used leftover cod from a previous meal, and the flaking and frying process gave it a lovely crispy exterior while keeping the inside tender and moist. The curry powder, while not overpowering, added a depth of flavour that transported me to a Victorian-era kitchen. This dish is perfect for the weeknight cook looking to elevate their leftovers. The process is straightforward, and the ingredients are likely already in your pantry. The combination of fish, cream, and curry might seem unusual to modern palates, but it's a testament to the ingenuity of 19th-century British cooking. I served it with some plain rice, and it was a satisfying, comforting meal that I look forward to enjoying again.
