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Gravy for Curried Fish

Melt a piece of butter the size of a small egg in a saucepan, and fry two sliced onions in it until lightly browned. Drain them from the fat, and mix with them a pint and a half of good stock, and, if the flavour is liked, two sharp apples, pared and cored. Simmer gently until the onions are sufficiently tender to be pressed through a sieve, and, after this has been done, boil once more, thicken the gravy with a table-spoonful of flour and a table-spoonful of curry-powder, mixed with a little cold water, and add a pinch of salt. Boil for half an hour, and just before serving add two table-spoonfuls of good cream. Time, an hour and a quarter. Probable cost, 5d. Sufficient for a pint and a half of gravy.