RECIPES FROM OTHER LANDS

Sun (Auckland), Volume 1, Issue 41, 11 May 1927, Page 5

RECIPES FROM OTHER LANDS

INDIAN RECIPE FOR CURRIED FISH Bone some firm fish like cod or hake, and cut it into inch and a-half squares; lay it in a stewpan with sufficient hot water barely to cover it; sprinkle with salt and boil gently till about half-cooked. Remove the fish, pour the liquor into a basin and skim it. Melt some butter in a stewpan (allowing one ounce of butter to one pound of fish) and when it has become slightly brown add one clove of garlic and an onion finely minced. Fry these till well coloured; add the fish; strew over it two tablespoonsful of Bengal curry powder; stir well; cover the pan and shake occasionally until the fish is nicely browned. Add next, by degrees, the liquor in which it was stewed, and simmer till cooked but not in fragments. Add the juice of a lemon and serve very hot. SPANISH RICE Heat two tablespoonsful of olive oil in a frying pan and add half a cupful of uncooked rice; stir until nicely browned, and add contents of one small tin of tomatoes and one mediumsized onion (chopped). Fill the pan with water and cook until the rice is done. FRENCH STEW Fry three or four slices of pork with one large onion, finely chopped. Add 21bs of round steak cut into small pieces and one teaspoonful of salt; cover with ooiling water and cook slowly for one and a half hours. Then add six potatoes, thinly sliced, and cook until done (about half an hour). Thicken with two level tablespoonsful of flour mixed with a small quantity of water; cook until flour is thoroughly done and serve. Any left-over vegetables may be added.