From:
The Thorough Good Cook
Curries: 4. Dressed Salmon, Curried
Take a large
onion, cut it into small pieces, and fry it in an
ounce of
butter till of a light-brown colour ; put it into three-quarters of a
pint of strong
stock, with a tablespoonful of
curry powder, one tablespoonful of
Harvey's sauce, and a teaspoonful of
anchovy sauce, the juice of half a
lemon,
cayenne and
salt to taste; simmer all gently till the
onion is tender, stirring it occasionally. Cut the remains of any boiled
salmon into small pieces, carefully taking away all
skin and
bone, lay them in the stew-pan, and let them gradually heat through, but do not allow the curry to boil. Serve with
rice separately.