Bombay Ducks” or “Bummaloes

The Cookery Book of Lady Clark of Til... · Lady Clark of Tillypronie · 1909

Source: The Cookery Book of Lady Clark of Tillypronie
Status: success · extracted 12 days ago
Not a recipe: No

Ingredients (4)

Bombay Ducks” or “Bummaloes ↝ Duck, domesticated, liver, raw [Poultry Products]
prepared kind sold at Army and Navy Stores, Westminster
dried fish ↝ Fish, tilapia, cooked, dry heat [Finfish and Shellfish Products]
dried fish ↝ Fish, tilapia, cooked, dry heat [Finfish and Shellfish Products]

Instructions (2)

Toast these dried fish as you would bread, and send them to table hot in a warm napkin—allow one apiece for each person, to put by his plate like a bit of toast, to eat so with his curry, or to crumble over his curry, eating the whole with a spoon.
If bought unprepared it means that each fish must be split and soaked before toasting, to draw out the salt.

Original Text

“Bombay Ducks” or “Bummaloes”. (Miss May Fyere.)
Use the prepared kind sold at Army and Navy Stores, West-
minster, to eat with curry. (See Note, end of Fish Recipes.)
Toast these dried fish as you would bread, and send them to
table hot in a warm napkin—allow one apiece for each person,
to put by his plate like a bit of toast, to eat so with his curry,
or to crumble over his curry, eating the whole with a spoon.
It is nicest hot, but is also eaten cold.
If bought unprepared it means that each fish must be split
and soaked before toasting, to draw out the salt.

Notes

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