Curried Fish

NZ Truth, Issue 1215, 14 March 1929, Page 17

Curried Fish

'.Ingredients — Ya to %lb. cold fish, 1 apple, 1 onion, 1 pint stock, salt, 2 tablespoons dripping, %oz. curry powder, i^oz. flour, milk or water. Method^ — remove the bones and skin from the cold fish. Fry one finelychopped apple and .onion m the dripping:, sprinkle m halfrounce of curry powder, half-ounce of flour ( , and a pinch;, of salt; then .' add one •. pint -'of stock, milk or Avater. • Stir well and let it come to the boil. Simmer for half an hour, then put jn. the fish for two or thre,e minutes to get hot. Just before serving add a little lemon juice. Boiled rice can be put m a border . round the curry, or handed,, separately. Green Tomato Pickles N Ingredients — 61bs. green tomatoes, 31bs. onions, 21bs. apples, 12 cloves, 4ozs. mustard seed, salt, 1 quart vinegar, 31bs. brown sugar, 1 teaspoonfur ground mace, 1% teaspoons white pepper, 1% teaspoons cayenne pepper, 1 bay .leaf. . '■ . Method — Rub apples and tomatoes, cutVjnto pieces, peel and slice onion, and cook, these m vinegar for 1 hour;add sugar, bruised cloves, mace, peppers, mustard seed, salt, bay leaf, and cook again for 1% hours. Put into jars and ■ keep airtight. This is very. .delicious. • . : . !