Curried Cod
From A calendar of dinners, with 615 recipes, 1922.
Not kitchen-tested. No ratings, no reviews. The original text is transcribed from a historical book. The modern version is adapted with AI.
Ingredients
Method
Wash and dry the cod, and cut into 2-inch square pieces.
Melt Crisco in a saucepan, lightly fry the cod, then remove and set aside.
Add sliced onion, flour, and curry powder to the remaining Crisco and fry for 10 minutes, stirring constantly.
Stir in the stock and coconut, bring to a boil, and simmer for 20 minutes.
Strain the sauce, return to the saucepan, add lemon juice and seasonings, bring nearly to a boil, add the fish, cover closely, and simmer slowly for 30 minutes, stirring occasionally.
Turn out on a hot platter and serve with rice.
Original recipe, verbatim
Curried Cod
2 lbs. cod 1 tablespoonful lemon juice
}4 cupful Crisco Salt, pepper, and red pepper
2 cupfuls white stock to taste
1 tablespoonful flour 2 cupfuls plain boiled rice
2 teaspoonfuls curry powder 2 tablespoonfuls chopped
1 medium-sized onion cocoanut
Wash and dry the cod, and cut into pieces two inches square. Melt
Crisco in a saucepan, fry cod lightly in it, then take out and set aside.
Add sliced onion, flour, and curry powder to the Crisco in saucepan and
fry ten minutes, stirring continuously to prevent onion becoming too
brown, then stir in the stock and cocoanut, stir until it boils, and after-
wards simmer for twenty minutes. Strain and return to saucepan, add
lemon juice and seasonings to taste, bring nearly to boil, then put in fish,
cover closely, and cook slowly for half hour. An occasional stir must be
given to prevent the fish sticking to the bottom of the saucepan. Turn
out on hot platter and serve with rice. The remains of cold fish may be
used, in which case the preliminary frying may be omitted.
Transcribed as printed in A calendar of dinners, with 615 recipes, 1922. Spelling and punctuation are left as in the source scan.
Not shown: too few ingredients matched to estimate responsibly.