1 tin salmon or tuna, 1 cup mashed potatoes, 1 egg, boiled rice, curry sauce, pepper and salt.
Bone the salmon, add potatoes and beaten egg, pepper and salt to taste. Put mixture in pudding basin and steam 3/4 hour. Turn it out, put border of rice round and pour curry sauce over.
Curry sauce: 1 tbsp. butter, 1 tbsp. flour, 1 heaped tsp. curry powder, 1 cup milk. Melt butter, blend in flour and curry, add cup of milk and stir over fire until it thickens.
Source: contributed by Mrs A. H. Burrows in Urania Methodist Guild Cookery Book. Book II. (Kadina: Kadina & Wallaroo Times, 1965), p.15.
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