1/2 lb. saltfish
2 tomatoes, escallion, onion and pepper to taste
1 tbsp. cooking oil
1 tbsp. butter
1 tbsp. flour
about 3/4 pint (1/2 glass) water
about 1/4 tsp. curry powder to colour
Scald salt fish, remove skin and bones and cut into 1-1/2 inch pieces. Heat oil and butter and lightly fry seasonings. Stir in the flour, then add fish and enough water to make a good sauce. Cover and stew until fish is tender, about 20 minutes.
2 tomatoes, escallion, onion and pepper to taste
1 tbsp. cooking oil
1 tbsp. butter
1 tbsp. flour
about 3/4 pint (1/2 glass) water
about 1/4 tsp. curry powder to colour
Scald salt fish, remove skin and bones and cut into 1-1/2 inch pieces. Heat oil and butter and lightly fry seasonings. Stir in the flour, then add fish and enough water to make a good sauce. Cover and stew until fish is tender, about 20 minutes.
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