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Halibut, Curried Slices Of

Take four pounds of halibut, cut it into slices three-quarters of an inch in thickness. Leave the skin on, flour them well, and fry in hot butter or lard till they are brightly browned. Have ready a pint of good beef stock, nicely flavoured. Thicken it with a table-spoonful of curry-powder, and a table-spoonful of ground rice, mixed smoothly with a little stock, and afterwards added to the rest. Let it boil, and put with it a quarter of a pint of good cream or new milk. Stew the slices of fish until they are tender, pile them on a hot dish, let the sauce boil, and pour it hot over them. Serve with a border of boiled rice round the dish. Time, altogether, one hour. Probable cost, 6d. or 8d. per pound. Sufficient for six or eight persons.