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Cod, Curried

Put a piece of butter about the size of a large egg into a saucepan, let it melt, then fry in it three pounds of cod cut into pieces about two-inches square, two large onions, and one apple cut into thin slices, a tea-spoonful of thyme, and a bay-leaf. Let them remain until the onions are nicely browned, then add a break-fast-cupful of good stock, a tea-spoonful of curry powder, a tea-spoonful of curry paste, and a tea-spoonful of ground rice mixed smoothly with a little of the stock. Simmer gently for a quarter of an hour, add a small cupful of cream, two pinches of salt, and one of pepper. Put the cod, with the gravy poured over it, on a hot dish, and serve with a bank of rice round the border. Time, three-quarters of an hour. Probable cost of cod, 8d. per pound. Sufficient for five or six persons.