[No. 30.]—FISH MOLEY.

For Two Pounds of Salmon.

N.B.—The Fish Moley is almost like a Curry (see Fish Curry, Salmon, No. 31).

Cut the salmon nearly an inch thick, then cut it in two inches long, one inch wide, or little round pieces. Now mix in a stew-pan the following:—a pint of fish stock, white gravy, or milk, one small spoon of butter, one eggspoon saffron powder, one dessertspoonful finely-chopped ham, pinch of cayenne, one bay leaf, spices (bit of cinnamon or cloves), one large onion sliced, salt to taste. Mix all the above into the stew-pan, and set on fire. When it simmers, add the fish and let it simmer gently until the fish is done. When serving, mash up a boiled potato in two tablespoons of cream. Pour to the moley, and add few drops of lemon juice, and send to table with boiled potatoes (mashed up and baked in an oven), in shape as a pudding. Suppose if you have any cold fish boiled the day before, just only mix up the sauce and let it simmer till wanted, and add the fish five or ten minutes before sending to table. Any fresh beef, cold beef, mutton, etc., can be made into moley, but the fresh beef ought to be tender part—the under cut of a sirloin will do nicely. It cannot be made from pork, because it will not taste as nice as chicken or fish.

[No. 31.]—FISH CURRY (Salmon).

The fish Curry is made several different ways in Ceylon and India, as brown or yellow Curry, but similar to fish moley, hard-boiled egg Curry, No. 22, and the potato Curry, No. 35; but you must add a spoonful of chopped ham or corned beef, and use lemon juice, not vinegar. The fish Curry (brown) can be made same as Madras Curry, No. 4. But proceed to make the Curry Sauce, No. 26, then add the fish. As soon as the fish is tender, the Curry is ready. Don't add any butter to fish Curries. The native cooks use the coriander, saffron, chillies, etc., without roasting them in the frying-pan.—See “Home-made Curry Powder,” No. 1, but grinding it without roasting.

[No. 32.]—FISH CURRY (Various).