Salmon Curry

A dinner recipe found in “How To Eat Canned Salmon”
publisert av Alaska Packers Association in 1900

A curry dish with a surprisingly copious use of curry powder the age of the book taken under consideration. In other words, a rather hot curry seen with Western eyes – Ted

Ingredients
4 level tablespoonfuls of butter
4 level tablespoonfuls of flour
1/4 level teaspoonful of salt
pinch of pepper
3 level teaspoonfuls of curry powder
1 1/2 cupfuls of hot water or stock
2 sprigs of mace
12 whole cloves
1 can of Salmon

Approach

Melt butter in stew pan; add flour, salt, pepper and curry powder, mix until smooth; add the water, mace and cloves, cook, stirring- constantly until it thickens. Then allow it to simmer fifteen minutes, add the Salmon, which has been freed from skin, bones and oil and broken into small pieces. Boil gently from five to ten minutes and serve very hot. This can be served with plain boiled rice. If found objectionable remove cloves and mace by straining the sauce before Salmon is added.