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Haddock Fritters

Remove the skin and bones from a cold cooked haddock, and put the picked pieces in a bowl. To half a pound of fish add one ounce of butter, two ounces of bread-crumbs, and a teaspoonful of curry powder. Season with pepper, salt, grated nutmeg, and chopped lemon-rind. Moisten with a well-beaten egg and a little plain white sauce. Mix all together, and shape into neat pieces, dip in beaten egg, roll in bread-crumbs and grated cheese, put into a frying-basket and fry in boiling fat to a golden colour. Dish up garnished with fried parsley.