Fresh cold boiled salmon may be served as a Curry, and a salmon steak, cooked in a Curry sauce until it is done, is very good eating, but there is no better way of serving canned salmon than as a Curry. The only point is to be sure to buy the best known brand of salmon. Fry a minced onion brown, with an overflowing tablespoonful of Antonini Olive Oil, add two tablespoonfuls of J. P. Smith's Curry Powder, let cook a moment and add a pint of hot water, a tablespoonful of flour dissolved in cold water, a tablespoonful of tomato catsup, or Chutney, and a little salt, stir and simmer until the sauce thickens, then add the contents of a one-pound can of salmon to the sauce; let it warm through before serving, and send to table with hot boiled rice, or other cereal, such as hominy, cerealine, etc.
Fish Curries.
Cold fish of any kind may be advantageously served the next day in the form of a Curry. All that is necessary is to warm up the fish in the sauce; care must be exercised, however, not to break or separate the fish into too fine pieces.
Curry of Chicken.
Unjoint the chicken and cut the large pieces in two. Put into a frying pan two tablespoonfuls of Antonini Olive Oil, and when hot fry the pieces of chicken in it until they are partially cooked; remove the chicken, add another tablespoonful of oil, and a minced Bermuda onion; when brown add two tablespoonfuls of J. P. Smith's Curry Powder. Return the chicken to the pan with half a pint of hot water, cover and set on back of range to simmer half an hour. Add a pint of hot water to the pan, strain the sauce to remove the onion, if objectionable. Dissolve a tablespoonful of rice flour in a gill of cold water, stir it into the sauce with half a teaspoonful of salt, or use a teaspoonful of Manioca instead of flour. When the sauce thickens, add the chicken (provided it had been removed to facilitate the straining of the sauce), and allow it to stand an hour before serving. When ready for the table, put the Curry on a hot platter, and serve with hot boiled rice and a Chutney sauce.
Chicken Curry, No. 2.
Prepare the Curry sauce as before described, and in it warm up slices of cold roast or boiled chicken, or turkey.