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Jersey Milk Curry

Take the remains of any kind of white boiled fish, remove the bones and skin, and cut the flesh into neat slices, dredge a little flour over them, and fry them in a little butter, with two shallots, finely minced, supposing there are two pounds of fish. Dredge a table-spoonful of curry-powder over them, and put them on a hot plate in the oven until required. Melt two ounces of butter over the fire, and mix smoothly with it two table-spoonfuls of flour. Add a small tea-spoonful of salt, half a tea-spoonful of mixed spice, and as much milk as will make it of the consistency of thick cream. Let it boil gently for a few minutes, then put in the slices of fish, and let them remain for half an hour. Just before serving, squeeze the juice of half a lemon over them. Probable cost, exclusive of the cold fish, 6d. Sufficient for three or four persons.