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Oude Sauce for Cold Meat

Mince two onions very finely. Fry them in two ounces of clarified butter, and stir them about until they are lightly browned without being burnt. Add half a dozen chillies cut into small pieces, a quarter of a tea-spoonful of salt, and one ounce of the flesh of a dried haddock which has been torn into flakes with two forks. Stir all well together for three or four minutes, and whilst stirring add, in small quantities at a time, a dessert-spoonful of strained lemon-juice, two table-spoonfuls of tomato-pulp, and a little water. When the sauce is as thick as paste it is ready for serving. It should be made the day on which it is to be used. Time, altogether, about twenty minutes. Probable cost, 8d. Sufficient for four or five persons.