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Haddock, Cold, Curry Of

Pick the meat carefully from the bones in neat pieces, and remove the skin. For a pound of meat put a piece of butter the size of a large egg into a saucepan; when melted put with it two finely-minced onions, turn them about till they are lightly browned, then pour over half a pint of good, nicely-flavoured stock. Put in any bones or trimmings of meat that you may have, and simmer gently for half an hour; then strain the gravy, and add a table-spoonful of flour and a dessert-spoonful of curry-powder, mixed smoothly with a little cold water. Boil again for twenty minutes, and skim carefully. Put in the fish, with a little salt and pepper, if required, and when quite hot serve on a hot dish, with a border of well-boiled rice round it. Probable cost, 4d., exclusive of the cold meat. Sufficient for three or four persons.