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Fish Curry

Cut cod, haddock, sole, or salmon into neat fillets. If salted for a few hours the fish will be better and firmer. Drain, dry, and fry the fillets for five minutes. Fry also in butter two onions and a shallot cut small. When tender rub them through a sieve, mix with the pulp a table-spoonful of curry paste, a tea-spoonful of ground rice, and as much stock as is required. Boil the sauce till thick, put in the fish, and simmer it till done enough. When ready to serve, throw in a table-spoonful of lemon-juice, and send to table with rice as an accompaniment. Probable cost, exclusive of fish, 6d.