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📝 Description
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🥘 Ingredients
Any remains of boiled salmon, 3/4 pint of strong or medium stock (No. 105), 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.
👨🍳 Method
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.
📜 From Mrs Beeton's Book of Household Management (1861). Public domain.
⭐ Reader Reviews
Honest opinions from readers who have explored this book.
I tried Mrs. Beeton's Curried Salmon this week, eager to blend the familiar with the exotic in a single dish. I found the process surprisingly straightforward, despite the vintage instructions. The real delight came when I added the Harvey's sauce—its tangy, slightly sweet flavor balanced the curry powder beautifully, creating a depth of flavor I hadn't anticipated. This recipe is perfect for the weeknight cook looking to elevate their leftovers. The key to its success is the slow, gentle simmering, which allows the flavors to meld without overcooking the salmon. I found the final dish to be comforting yet intriguing, a testament to Mrs. Beeton's enduring wisdom. Next time, I might add a handful of peas or some sliced carrots for extra color and texture.
