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Haddock, Curried

Clean and skin the fish, lift the flesh from the bones, then divide it into pieces about three inches long and one inch wide. For a fish three pounds in weight put three quarters of a pint of good, nicely-flavoured stock into a saucepan, and thicken it with a dessert-spoonful of curry-powder and a tea-spoonful of flour, mixed smoothly with two table-spoonfuls of the gravy. Mince two onions very finely, and put them into the soup. Add a quarter of a pint of cream or new milk. Flour the pieces of fish, and fry them in hot lard or driping till they are brightly browned. Drain them from the fat, and put them into the gravy. Simmer gently for eight or ten minutes, skim the sauce, put the fish into the middle of the dish, pour the sauce over it, and serve. Time, one hour. Probable cost of haddock, 9d. or upwards. Sufficient for four or five persons.